Spaghetti meatballs cheap vs steep

by Barry Lewis


500g 5% fat pork mince (get good quality if you can)

500g beef mince (get good quality if you can)

1 onion, peeled & finely chopped

Good handful fresh parsley, finely chopped plus extra to serve

60g parmesan, grated, plus extra to serve

1 slice bread, whizzed up into breadcrumbs

1 egg, beaten

olive oil, for frying

400g spaghetti

For the sauce

3 tbsp olive oil

2 garlic cloves, finely chopped

800g chopped tomatoes (2 tins) – get good quality if you can

60ml red wine

1tbsp granulated sugar

Handful fresh basil, chopped

Luxury supermarket ingredients coming up against budget supermarket ingredients making the same recipe, costing over 3 times the price… how will this spaghetti meatball recipe compare? We normally buy most of our ingredients from the budget supermarket, but when it is side by side it opens up some pretty intriguing results that with a few tweaks, the perfect combo is not far away in fact, as the ingredients list states, if you focus on good quality meat (if using meat at all!) and tinned tomatoes, for us, that made the biggest difference.

How to make the best Spaghetti Meatballs combo

Alright lets make the meatballs first, get the pork mince, beef mince, chopped onion, parmesan, parsley, breadcrumbs a good grind of pepper and salt plus the egg into a large bowl, bring together with clean hands working to make a consistent mixture with everything blended in. Roll up and shape into golf ball size shapes. Repeat with all the meat, now freeze them if you wish or if cooking immediately place on a lined tray, drizzle with a little olive oil and bake for 25 mins at 200fan/Gas7 or equivalent or until golden brown. Don’t roll them around in the oil when baking, they’ll be ok left in place, there’s no need to turn them.

Whilst that’s cooking away make the sauce, in a frying pan add a little more oil, then fry the 2 garlic cloves for 90 seconds over a gentle heat, stirring regularly, until just sizzling. Add in the tomatoes, sugar, basil, parsley and wine and stir well. Simmer this away for 20 minutes, if it’s getting too thick add a little bit of water, but we found it best if left without adding water for a thicker sauce! Season to taste as it cooks.

Meanwhile, cook the spaghetti to package instructions. You can either re-warm the meatballs if they have cooled too much in the sauce for a few minutes or go ahead and serve with the spaghetti, then the meatballs and sauce drenched on top. Garnish with more parmesan, salt, pepper and herbs if you have any left. Super good! Trust us, the better quality meat you get, the better it’ll be, the video is evidence of this!

Good luck!