New food labels
are here!

Contry of Origin food label
Find out more

I want to buy Australian. I'm looking for...

Spicy Meatballs

 A delicious spicy meatballs and pasta dish is the perfect filling meal on a winter's evening. 


Preparation Time

20 minutes


Cooking time

20 minutes







500 grams of Australian Grown Beef mince

500 grams of Australian Grown Pork mince

2 large Australian Grown brown onions finely chopped

8 medium Australian Grown sliced mushrooms

2   Fresha Eggs

350 grams breadcrumbs

2 x 800 gram tins SPC Ardmona crushed tomatoes

1.5 tablespoons of crushed garlic

1.5 teaspoons crushed mild chilli

1  tablespoon of sweet paprika

1 heaped teaspoon of mixed herbs

Enough spaghetti for 6 people

1 teaspoon of olive oil

2 tablespoons of Kraft grated parmesan 

1/2 cup of fresh basil and parsley leaves

Salt and pepper for seasoning





  • Preheat the oven to 160°C.
  • Place in a bowl: mince, half of the chopped onions, 1 tablespoon garlic, paprika, 1 teaspoon chilli, mixed herbs, eggs, splash of olive oil, breadcrumbs and mix well with your hands.
  • Roll mince mixture into golf ball sized peices and lightly cover in flour
  • Heat oil in a pan over medium-high heat. In batches, cook meatballs for 4-5 minutes until well browned.
  • Place meatballs on a baking tray. Bake for 10-15 minutes or until the meatballs are cooked through.
  • Fill saucepan with water and bring to the boil. Add pasta to cook.
  • In a pan, cook the rest of the onions, mushrooms, a little garlic and chilli and cook till brown. Then add the crushed tomatoes and reduce. Season with salt and pepper if desired.
  • When meatballs are cooked, remove from oven and place back in pan with the sauce and cook on a low heat till the pasta is cooked.
  • Serve with fresh basil, parsley and parmesan over the top