Spaghetti with meatballs

A simple, hearty pasta dish with beef meatballs in a tomato sauce.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Weigh 400g spaghetti, 300g minced beef, 100g breadcrumbs, 1 egg, 1 onion and 50g grated cheese. Peel and finely chop the onion. Keep the chopped onion ready for the meatballs and sauce.
2. In a large bowl combine the minced beef, breadcrumbs, egg, half of the chopped onion, a pinch of salt and freshly ground black pepper. Mix with your hands until just combined, then shape the mixture into 12 even meatballs, about 2.5cm diameter.
3. Heat 1 tablespoon vegetable oil in a large non‑stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 8‑10 minutes until they are golden brown all over.
4. Transfer the browned meatballs to a plate and keep warm. Reduce the heat to low‑medium, add the remaining chopped onion to the same pan and sweat for 3‑4 minutes until it becomes soft and translucent, stirring occasionally.
5. Pour in the tin of chopped tomatoes (about 400g), stir and bring to a gentle simmer. Season with a little more salt and pepper, then return the meatballs to the pan, cover and cook on low heat for 10‑12 minutes, or until the meatballs are cooked through with no pink inside.
6. While the sauce simmers, bring a large pot of water to a rolling boil, add 1 tablespoon salt and the 400g spaghetti. Cook uncovered for 10‑11 minutes, stirring occasionally, until al dente (firm to the bite). Reserve 60ml of the cooking water, then drain the pasta.
7. Add the drained spaghetti to the tomato‑meatball sauce, toss to coat, and stir in the grated cheese. If the sauce looks thick, loosen it with a splash of the reserved pasta water. Taste and adjust seasoning with salt and pepper as needed.
8. Divide the spaghetti and meatballs among four warmed plates or bowls. Sprinkle a little extra grated cheese on top if desired, and serve immediately while hot.

Tips

• Swap half the minced beef for cooked lentils or finely chopped mushrooms to reduce cost and add extra fibre.
• Make a double batch of meatballs, cool them quickly, then freeze on a tray before transferring to a bag; they’ll keep for up to 3 months and can be cooked straight from frozen.
• When reheating leftovers, place the pasta and sauce in a covered pan over medium heat, stirring occasionally, until steaming hot throughout (at least 75°C); reheat only once.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Spaghetti · about 100g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Spaghetti Bolognese, One-Pot Creamy Tomato & Lentil Pasta, Chicken Stroganoff.
• Minced beef · about 200g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet.
• Breadcrumbs · about 400g left
  Freeze extra slices or wraps and toast or warm them from frozen. Use it in: Chicken Nuggets, Crispy chilli chicken, Air fryer sausages and potato wedges.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Grated Cheese · about 150g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).