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.

The fresher the mince, the better these meatballs are going to taste. With fresh herbs and a rich tomato based sauce, these delicious meatballs are tender and succulent – perfect served alongside a handful of fresh pasta.

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

Once cooked add your meatballs and sauce to pasta and top with parmesan cheese before serving.

This recipe has been triple tested in the Woman’s Weekly kitchen. Serve with fresh pasta like spaghetti, tagliatelli or linguine.

Dust with a generous helping of Parmesan cheese and serve.


  • 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