Hearty Spaghetti & Meatballs with The Scullery Tomato and Basil Pasta Sauce

Hearty Spaghetti & Meatballs with The Scullery Tomato and Basil Pasta Sauce

Recipe by Florrie Purcell


Prep time


Cooking time


Total time



An Italian Classic family meal. Packed with flavour using our own Tomato and Basil Pasta Sauce.


  • 450g Spaghetti, cooked al dente

  • 2 jars The Scullery Tomato and Basil Pasta Sauce

  • Fresh Basil, for garnish

  • 1 ball Buffalo Mozzarella, torn into small pieces

  • 50g finely grated Parmesan

  • 450g Minced Beef

  • 2 cloves finely chopped (or grated) Garlic

  • 1 Teaspoon Oregano

  • 1 Tablespoon Chilli Flakes

  • 100ml Milk

  • 150g Breadcrumbs

  • 1 Egg

  • 50g finely grated Parmesan

  • 2 Teaspoon Salt

  • 1/2 Teaspoon freshly Ground Pepper


  • Bring a large pot of salted water for a rapid boil.
  • While waiting for the water to boil, make the meatballs: in a
    measuring jug, soak the breadcrumbs in the milk. Add the
    seasonings, egg, garlic and cheese. Mix to combine.
  • Add the breadcrumb mixture to the minced beef and mix well (the easiest way to do this is with your hands; you can wear gloves if you like). When everything is well combined, divide the mixture into medium-sized meatballs (this will make 15-20 medium meatballs).
  • Place the meatballs on a lined baking sheet. Bake in a 200˚C oven for 15 minutes.
  • Add the spaghetti to the salted, boiling water and cook as per the package instructions.
  • While the spaghetti is cooking, heat a large frying pan over medium high heat. When it’s smoking hot, add the baked meatballs to give them some colour. Add the The Scullery Tomato and Basil Pasta Sauce and bring to a low simmer. Reduce the heat to low.
  • Strain the spaghetti and place on a large platter. Top the spaghetti with the meatballs, sauce, torn buffalo mozzarella, fresh torn basil leaves and finely grated parmesan.

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