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Spaghetti with meatballs and cherry tomatoes

Spaghetti con polpette e pomodorini


  • 1 jar jars Grand'Italia
    Basilico Basilico
  • 400 gram grams Grand'Italia
    Spaghetti Integrali Spaghetti Integrali
  • 300 gram grams
    low-fat beef mince low-fat beef mince
  • 1
    beaten egg beaten eggs
  • 1
    finely ground french toast finely ground french toast
  • 1 tablespoon tablespoons
    mustard mustard
  • 1 tablespoon tablespoons
    honey honey
  • 1
    finely chopped shallot finely chopped shallots
  • 300 gram grams
    mini-tomato mini-tomatoes
  • 1 dash dashes
    olive oil olive oil
  • 1 pinch pinches
    pepper pepper
  • 1 pinch pinches
    salt salt


  1. Step 1

    Mix the mincemeat with the egg, breadcrumbs, mustard, honey and shallot. Season with salt and pepper. Fry a small piece of mincemeat in the pan to check the flavour.
  2. Step 2

    Make mincemeat balls the size of a walnut. Follow the pack instructions to cook the pasta in a generous amount of salted water until just firm. Meanwhile, fry the meatballs in a large frying pan with 6 tablespoons of olive oil.
  3. Step 3

    Shake the pan regularly, rolling the balls to brown them evenly on all sides. Also bring the basil sauce to the boil, then turn down the heat and add the cherry tomatoes.
  4. Step 4

    Drain the pasta as soon as it is cooked and stir in the sauce. Leave to stand for 1 minute and then divide the pasta between the plates. Top with the meatballs and garnish with fresh basil leaves if available.