top of page
The Blog: Text
The Blog: Blog2

Spicy Meatballs

Serves 2 (generous portions!)

(Leftovers can be frozen, but the pasta needs to be mixed with a little oil before it cools to stop it clumping up!)

I’ll be honest, I only really discovered meatballs about 6 months ago. .

I obviously knew they existed, but I would just never think to buy them.

I can’t remember what triggered me to get them, but I’m so glad i did because this dinner is sooo easy.


Freezer (you can use fresh if you have them!)

- 2 handfuls frozen onion (I used red)

- half handful frozen leek

- half handful frozen celery

- 250ml frozen passata (defrosted enough to get it out of the bag!)

- 1 handful grated frozen carrot

- 2 handfuls frozen halved cherry tomatoes (about 6 tomatoes)

- 2 handfuls frozen chopped bell peppers (any colours)

- 1 cube frozen tomato purée (about 1 tbsp)

- 1.5 cubes frozen red wine (a splash!)

- 12 frozen meatballs (thawed, although you can cook from frozen!)


- tbsp oil

- 1 beef stock cube

- 1 tsp rosemary

- 1 tsp marjoram

- 1 tsp oregano

- 1/2 tsp chilli flakes (optional)

- freshly ground black pepper

- 150g spaghetti


1. Pre-heat the oven to 200 degrees c

2. Heat the oil and add the onion, leek and celery

3. Add a splash of passata

4. Add the grated carrot, cherry tomatoes, peppers, purée, red wine, herbs and chilli stir and allow to simmer for a few minutes

5. Add the meatballs, covering them with the sauce, put a lid (or foil) over the dish, then transfer to the oven for 20-30 minutes (I actually cooked ours on 100 degrees c for about 50 minutes as we were putting the kids to bed)

6. Remove the meatballs from the oven and allow to stand (with the lid on) whilst you cook the spaghetti. Once cooked, dish up with the meatballs. Enjoy! 🍝


bottom of page