Try Billy Law’s giant spicy beef meatball with spaghetti, as there’s nothing quite like the tenderness and juiciness of Australian Beef to make the greatest meals.


  • 500g spaghetti

  • Parmesan cheese, for serving

  • 3-4 parsley leaves, fine chopped

  • Giant Meatballs

  • 800g lean beef mince

  • 3 cloves garlic, peeled and minced

  • 1 tbsp Italian seasoning mix

  • 1 tsp dried chilli flakes

  • 1 egg, beaten

  • 1/4 cup breadcrumbs

  • 1/4 cup Parmesan cheese, grated

  • 4 cherry bocconcini (or mozzarella)

  • 2 tbsp olive oil, for cooking

  • Salt and ground black pepper, to taste

  • Marinara Sauce

  • 1 tbsp olive oil

  • 1 large onion, peeled and finely diced

  • 2 cloves garlic, peeled and minced

  • 140g tomato paste

  • 2 x 400g cans crushed tomatoes

  • 1 tsp dried chilli flakes

  • 2 bay leaves

  • 3 sprigs of thyme, leaves only

  • 1 tsp sea salt flakes


  • 1.

    To make the meatballs, combine all the meatball ingredients in a large mixing bowl except the bocconcini and olive oil. Mix everything together with your hands until the beef mince mixture is well combined and sticky. Divide mixture into four equal portions, 200 grams each. Roll them up into meatballs.

  • 2.

    Use your thumb and make a deep dent into the centre of each meatball. Fill each hole with a cherry bocconcini, pinch the mince together to seal the cheese inside then roll it back into a giant meatball.

  • 3.

    Heat oven to 150°C. Heat 2 tbsp olive oil in a frying pan over medium heat, add meatballs to the pan, gently roll them around occasionally, cook for 5 minutes or until browned on all sides. Place meatballs on a tray lined with baking paper and transfer to the oven while you prepare the sauce.

  • 4.

    In the same pan, heat another tablespoon of olive oil medium-high heat. Add onion and garlic, sauté for 3 minutes or until the onion is soft and translucent. Add tomato paste, keep stirring and cook for 1 minute. Add crushed tomatoes, chilli flakes, bay leaves and thyme leaves, season with salt and stir well.

  • 5.

    Turn the heat to medium, take meatballs out of the oven and add them to the sauce, stir gently until all meatballs are nicely coated in the sauce. Cover the pan slightly with a lid to avoid splatters and simmer for 15-20 minutes until the sauce thickens.

  • 6.

    Meanwhile, bring a large pot of salt water to boil over high heat. Add spaghetti to the water, turn the heat to medium-high and cook for 8-10 minutes, until al dente. Drain pasta through a colander, shake off any excess water and put the pasta back in the same pot. Add a cup of the marinara sauce to the pasta and stir well.

  • 7.

    To serve, dish the spaghetti and place each meatball on top. Ladle extra marinara sauce over the meatball and pasta, sprinkle with parsley and grate parmesan over the meatball. Serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1438kj
  • Fat Total 61g
  • Saturated Fat 26g
  • Protein 92g
  • Carbohydrate 130g
  • Sugar 19g
  • Sodium 1755mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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