Spaghetti and Meatballs

...with peppers and onions, in a tomatoey goodness.

Preparation Time

Cook Time





Step 1:

  • For the meatballs:
  • Step 2:

  • Finely chop your onion – the finer the better.
  • Step 3:

  • Finely chop the garlic and place both onion and garlic in a large mixing bowl.
  • Step 4:

  • Add the mixed herbs, the beef stockcube and the breadcrumbs. (For breadcrumbs grate at least one slice of bread on the side of your cheese grater with the smallest slices).
  • Step 5:

  • Add the minced beef and mix together with your hands.
  • Step 6:

  • Take a small handful of the mixture and make into small meatballs.
  • Step 7:

  • Step 8:

  • Slice up the green pepper, the red pepper and the red onion into thin strips.
  • Step 9:

  • In a hot frying pan, place the meatballs so they are evenly spread out.
  • Step 10:

  • Add the sliced peppers and onion strips into the same pan.
  • Step 11:

  • Preferably with tongs, turn the meatballs over once the bottom sides become cooked and brown.
  • Step 12:

  • Keep turning the meatballs over every few minutes.
  • Step 13:

  • Step 14:

  • Add the tinned tomatoes and a couple of tablespoons of tomato purée.
  • Step 15:

  • Mix the tomato sauce around to cover the peppers, onion and the meatballs.
  • Step 16:

  • Step 17:

  • Leave to cook, turning every few minutes (do not be too rough with the meatballs or they will break) for a good 15 minutes or until thoroughly cooked inside (cut one open and check to see if it is meaty brown and piping hot.)
  • Step 18:

  • Step 19:

  • Cook the spaghetti in a pan of boiling water for 10 minutes, drain, serve on a plate and add the meatball concoction.
  • Step 20:

  • Eat and enjoy.
  • Step 21: