The Hairy Bikers' spaghetti and meatballs

Name: hairy bikers spaghetti meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings

The Hairy Bikers share their recipe for classic spaghetti, tomato sauce and pork meatballs.

Dish of spaghetti covered in tomato sauce with meatballs and garnished with basil leaves

Image credit: Andrew Hayes-Watkins

By The Hairy Bikers | Published - 24 Nov 2025

Who doesn’t love spaghetti, tomato sauce and meatballs? We’ve worked hard to make sure our balls pack a punch and you’re going to love the wine-infused tomato sauce.

It’s well worth making this with fresh tomatoes if you can.

Prep time

15 mins

Cooking Time

25 mins

Serves

Ingredients

For the tomato sauce

1kg ripe tomatoes or 2 x 400g cans of chopped tomatoes
2 tbsp olive oil
1 onion, finely chopped
1 tsp dried oregano
100ml white wine
Pinch of sugar (optional)
Handful of basil, chopped
Sea salt and black pepper

For the meatballs

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp dried oregano
Zest of 1 lemon
½ tsp chilli flakes (optional)
500g pork mince
25g pine nuts, roughly chopped
Handful of basil, finely chopped
75g breadcrumbs
1 egg

Method

First get the tomato sauce started. If using fresh tomatoes, peel them. To do this, core and score a cross on the base of each tomato, then plunge it into boiling water for a count of 10 (less ripe tomatoes may need a little longer).
Roughly chop them or put them in a food processor and pulse. Do not strain - there’s a lot of flavour in the liquid/jelly around the seeds.
Heat the oil in a large saucepan. Add the onion and sauté, stirring regularly, until it’s very soft and translucent.
Add the garlic to the onion and cook for another couple of minutes, then add the oregano and white wine.
Allow the wine to reduce by half, then add the tomatoes (fresh or canned) and season with plenty of salt and pepper. Bring to the boil, then turn down the heat, cover the pan and simmer for half an hour.
Uncover and taste. If the sauce is too acidic, add a generous pinch of sugar. Continue to simmer gently until the sauce is well reduced.
Add the basil towards the end of this simmering time.
While the sauce is simmering, make the meatballs. Preheat the oven to 200°C/Fan 180°C/Gas 6 and line a baking tray with baking sparchment.
Heat the oil in a frying pan and add the onion.
Sauté over a low heat until soft and translucent, add the garlic and cook for another minute or so.
Take the pan off the heat and then add the oregano, lemon zest and chilli flakes, if using. Season well.
Put the pork mince into a bowl and add the contents of the frying pan along with the remaining ingredients.
Add more seasoning and mix thoroughly until quite stiff.
Divide into 20 balls and place them on the baking tray. Bake in the oven for about 15 minutes until browned and just cooked through.
Add the meatballs to the sauce and let them simmer for a few minutes.
Cook the spaghetti in a large pan of water, according to the packet instructions.
Spoon the meatballs and sauce over the spaghetti and garnish with basil.
Serve with plenty of grated Parmesan.

The Hairy Bikers’ Everyday Winners by Si King and Dave Myers (Seven Dials), RRP: £22.

(Photography by Andrew Hayes-Watkins)

Check price

Written by: The Hairy Bikers

Si King and Dave Myers, the Hairy Bikers, became national treasures with their blend of enthusiasm and humour.
They hosted more than 30 TV series combining motorcycling and cooking, and sold more than 6 million copies of their books. In February 2024, Dave Myers passed away after a long battle with cancer.

View author page

The Hairy Bikers’ corned beef hash

Mary Berry’s puy lentil and pearl barley soup

Roast hasselback potatoes

Prue Leith’s Madeira cake

Bake Off judge Prue Leith shares her recipe for Madeira cake, a traditional buttery sponge cake with a mild lemon flavour.

A dish with aubergine parmigiana covered in browned, melted cheese

The Hairy Bikers' aubergine parmigiana

Also known as parmigiana di melanzane, The Hairy Bikers share their healthier version of this delicious classic Italian dish.

A slice of cake on a plate, with raspberries and a fork

Almond and raspberry cake

This gluten-free raspberry cake uses ground almonds instead of flour, which helps give it a rich flavour.

Baked cod with a herb and mature Cheddar breadcrumb crust

Diana Henry’s recipe for a lovely fresh fillet of cod baked in a cheese and herb breadcrumb crust.

Golden bread and butter pudding in an oval dish

James Martin’s bread and butter pudding with cherry compote

The chef and TV presenter’s recipe for the traditional British dessert, served with a simple cherry compote.

Baked quiche in a dish, shown from above

Forget-the-pastry quiche

Try this carb-free crustless quiche created by Celebrity Masterchef Champion Liz McClarnon.

a potato cake and rashers of bacon in a frying pan

Hugh Fearnley Whittingstall potato cakes

This potato cakes recipe from Hugh Fearnley-Whittingstall is perfect for using up leftover mash.

A square of sticky toffee pudding served on a white plate

Mary Berry’s ginger sticky toffee pudding

Few can resist this enticing combination of spicy ginger pudding with hot sticky toffee sauce.

Mother butter chicken

Mowgli Street Food founder Nisha Katona shares her recipe for mother butter chicken, Mowgli’s bestselling curry.

Rice pudding in a light blue bowl topped with a raisin sauce

The Hairy Bikers' quick rice pudding

This fast and delicious rice pudding recipe by the Hairy Bikers is cooked on the hob instead of in the oven to save time.