top of page
Spaghetti Meatballs With Malted Tomato Sauce

Try adding Saunders’ Malt Extract to your favourite pasta sauce and you will never want to go without. For a quick mid-week dinner shortcut IKEA frozen meatballs (beef, chicken, vege or plantballs) work well in this super quick crowd pleaser.

Makes: 

​

Difficulty:

​

Preparation Time: 

5 minutes (+ 15-20 minutes cooking time)

Easy

4

Ingredients

  • 80g spaghetti pasta

  •  1/2 tsp salt

  • 20 meatballs* (we used IKEA frozen beef meatballs)

  • 400g jar pasta sauce (we used Barilla Napoletana sauce)

  • 3 tbsp Saunders’ Malt Extract


To serve:

  • Parmesan cheese

  • Chopped parsley or basil leaves

  • Freshly ground black pepper


*If using frozen meatballs, follow the package instructions to cook them but generally you can follow the above method with frozen meatballs as well as fresh or homemade.

Method

  1. Bring a large pot of water to a boil, add salt and spaghetti. Cook the spaghetti according to the package instructions until al dente (about 8 minutes). Drain and set aside.

  2. Heat oil in a large frying pan over medium high heat and add meatballs. Cook for 2-3 minutes on each side until golden brown. Reduce heat to medium, cover the pan with a lid and cook for a further 5 minutes to help them cook through.

  3. Add pasta sauce and malt extract to the pan and mix well to combine. Cook for a further 2-3 minutes to heat through. Cut one of the meatballs to check they are cooked through. If not, cover the pan with a lid and simmer meatballs with the sauce, stirring occasionally for another 2-3 minutes.

  4. Divide cooked spaghetti between four serving bowls. Top with meatballs and sauce. Sprinkle with grated Parmesan cheese, chopped parsley or basil leaves, and freshly ground black pepper to taste.

bottom of page