Spicy Meatballs & Spaghetti

By August 29, 2019 April 24th, 2020 Recipes

Wiltshire Chilli Farm - Regret - Meatballs

Spicy Meatballs & Spaghetti

Time 45 mins
Serves 4


  • 1 lb 2 oz spaghetti
  • 14 oz tinned chopped tomatoes
  • 8.8 oz ground beef
  • 8.8 oz ground pork
  • 2 oz breadcrumbs
  • 1 bay leaf
  • 1 egg
  • a dash (or more!) of Regret
  • 1/2 oz sugar
  • 1/2 oz dried oregano
  • 1/2 oz dried basil
  • 1/2 oz garlic powder
  • handful of cilantro, chopped
  • olive oil
  • sea salt to taste


Place the pork and beef mince into a bowl. Add the egg, breadcrumbs, oregano, Regret, basil, garlic powder and cilantro. Mix thoroughly and roll the meat into balls (golf-ball size).

Pour olive oil into a pan, enough the cover the base. Brown the meatballs on all sides over a medium heat. Do this in batches.

Once browned, drain any excess oil, and return all the meatballs to the pan. Add tinned tomatoes, sugar and bay leaf and cook for 30 minutes.

Cook spaghetti as per instructions on the packet. Once cooked and drained, take a little of the meatball sauce and stir in to the pasta, then spoon the meatballs on top. Serve.

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