Spaghetti Meatballs Aussie Style
Elevate your spaghetti night with a twist by trying this hearty and flavorful "Spaghetti Meatballs Aussie Style" recipe! Juicy, tender meatballs made from a blend of ground beef and pork are infused with an Australian favorite—Vegemite—for a rich, umami-packed flavor that’s truly unique. Mixed with fresh parsley, Parmesan cheese, garlic, and breadcrumbs, these meatballs are browned to perfection and simmered in a robust tomato sauce seasoned with oregano and basil. Paired with perfectly cooked al dente spaghetti, this dish is a comforting classic with an Aussie spin. Ready in just an hour, it's the perfect meal to satisfy your cravings for something both familiar and adventurous. Garnish with extra Parmesan and parsley for a gourmet finish your family will love!
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1 teaspoon Vegemite
- 2 garlic cloves, minced
- 1 medium onion, finely chopped
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 800 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 400 g spaghetti
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, Vegemite, minced garlic, half the chopped onion, Parmesan cheese, parsley, salt, and black pepper. Mix thoroughly with your hands until well combined.
Roll the mixture into golf ball-sized meatballs and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the rest of the chopped onion and sauté until softened, about 2-3 minutes.
Stir in the canned crushed tomatoes, tomato paste, oregano, and basil. Bring the sauce to a simmer, then carefully add the browned meatballs back into the skillet.
Cover the skillet and simmer the sauce with the meatballs for 25-30 minutes, stirring occasionally to ensure the meatballs are evenly coated and cooked through.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain the spaghetti and set aside.
Serve the meatballs and sauce over the cooked spaghetti, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6564 mg | 285% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 53.6 g | ||
| Protein | 224.1 g | 448% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 966 mg | 74% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 4855 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
