Spaghetti & Meatballs

For the Pasta:

- 1 2/3 cups (250g) Lighthouse Pasta Tipo “00” Plain Flour - Pinch of Salt

- 1 Tbsp olive oil

- 2 Eggs

- 3 Egg yolks


For the Meatballs & Sauce:

- 500g lean beef mince

- 1 egg, lightly beaten

- 1 cup grated tasty cheese

- 1 onion, finely chopped

- 1/4 cup chopped basil

- 1 tablespoon olive oil

- 570g jar tomato, onion & basil chunky sauce

For the Pasta: 

1. Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides. 

2. Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest. 

3. Cut the dough into four pieces and shape as desired. (See our guide to cutting pasta shapes here)

4. Cook pasta in boiling, salted water for 3-5 minutes depending on thickness of pasta. 

For the Meatballs and Sauce: 

1. Combine mince, egg, cheese, onion and basil. Season and roll into balls. 

2. Heat oil in a large non-stick frying pan. Cook half the meatballs for 4-5 minutes. Remove and repeat. 

3. Return the meatballs to the pan and pour over sauce. Cover, cook over a medium heat for 20 minutes until cooked through. 

4. Spoon over meatballs and sauce. Serve with basil leaves.


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