When Wednesday evening rolls around and energy levels are flagging, the last thing any home cook wants is a complicated recipe with endless washing up. Enter this family-pleasing meatball spaghetti that delivers maximum flavour with minimum fuss.

The secret lies in making your own meatballs – far easier than you might think – and cooking the pasta directly in the sauce, allowing it to soak up all those wonderful flavours whilst creating one less pot to wash. It’s the kind of meal that transforms a chaotic midweek evening into something special, without demanding hours in the kitchen.

Forget shop-bought versions laden with fillers and additives. These homemade meatballs require just four ingredients and five minutes of hands-on time. Simply combine 300g mince meat with one medium grated onion, one teaspoon paprika, and salt and pepper to taste. Mix gently with your hands until just combined – overworking will result in tough meatballs – then roll into 12 even-sized balls. The grated onion keeps them beautifully moist, whilst the paprika adds a subtle warmth that children and adults alike will love.

The genius of this recipe lies in its simplicity. Once your meatballs are browned and your aromatics softened, everything cooks together in one pan. The spaghetti goes in dry, absorbing the flavourful tomato sauce as it cooks. This isn’t just a time-saver; it creates a better-tasting dish. The pasta releases its starch into the sauce, creating a silky coating that clings to every strand.

This recipe serves four generously, making it ideal for families. The tomato sauce, brightened with fresh basil and a clever addition of tomato sauce for sweetness, appeals to younger palates whilst remaining sophisticated enough for adults. Serve with crusty bread and a simple green salad for a complete meal that costs a fraction of restaurant dining.

You will need:

For the meatballs:
300g mince meat
1 medium onion, grated
1 tsp paprika
Salt and pepper to taste

For the sauce:
1 Tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
2 Tbsp tomato sauce
2 x 400g cans chopped tomatoes
One large bunch of basil, finely chopped, plus a few whole leaves
225g dried spaghetti

Method:

Prepare the meatballs by combining the mince, grated onion, paprika, salt and pepper in a bowl. Mix gently and shape into 12 even balls.

Heat the oil in a deep, wide frying pan over a medium-high heat. Add the meatballs and cook for five minutes, turning until browned all over. Add the chopped onion and garlic, and fry gently for 8 more minutes until softened.

Add the tomato sauce, chopped tomatoes, chopped basil and 400ml water to the pan, bring to the boil and cook for 10 minutes. Add the spaghetti and cook for another 10 to 12 minutes, stirring occasionally to prevent sticking.

When the pasta is cooked and the sauce has reduced, season to taste and sprinkle with the whole basil leaves and cheese of your choice to serve.

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