How to make meatballs

Italian-style meatballs are a great dish that the whole family can enjoy. For the homemade meatballs we have used pork mince, which has less fat than standard beef mince.

Here’s how to make meatballs that will have the whole family reaching out for seconds. The fresher the mince, the better these meatballs are going to taste. With fresh herbs and a rich tomato based sauce, these delicious meatballs will be tender and succulent – perfect for serving alongside a handful of fresh pasta.

If you prefer a smooth sauce, whizz it with a stick blender before adding the meatballs. The meatballs and sauce can be frozen for up to 1 month. Allow to defrost before reheating.

Serve with fresh spaghetti, tagliatelle or linguine and dust with a generous helping of Parmesan cheese.

This recipe has been triple tested in the Woman’s Weekly kitchen.


  • 4 tbsp light olive oil
  • 2 onions, peeled and finely chopped
  • Pinch of sugar
  • 3-4 cloves garlic, peeled and crushed
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 1 pork or ham stock cube
  • 1 tbsp green pesto
  • Salt and freshly ground black pepper
  • 500g minced pork
  • 75g fresh or dried white breadcrumbs
  • 1 egg
  • 2 tbsp freshly chopped parsley
  • Salt and freshly ground black pepper
  • Spaghetti, to serve
  • Parmesan cheese, to serve

How to make meatballs