Dominic Chapman’s spaghetti and meatballs with mini garlic bites recipe

16 ratings Rate
  • Serves 6
  • 40mins to prepare and 20mins to cook
  • 765 calories / serving
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DCH040 gbcs david griffen 306 (h)

Dominic Chapman’s Spaghetti and meatballs with mini garlic bites offers plenty of opportunities for the kids to get stuck in from shaping the mince to coating the bread with garlic mix.

  1. For the meatballs, grate the onion and roughly blend or roughly chop the red pepper. 
  2. Remove the sausage mince from the skin and combine with the rest of the ingredients in a bowl. Mix well.
  3. Shape into meatballs, approximately 40g each. Set aside on a cling film covered tray in the fridge until required - let your junior sous chef roll and shape the meatballs, just make sure they’re roughly the same size or else they’ll cook at different rates.
  4. For the sauce, add olive oil to a pan over a low-medium heat. Gently sweat the shallots, courgette and garlic.
  5. Add the red wine vinegar, chopped tomatoes and a pinch of sugar.
  6. Cook for approximately 15 minutes, or until the sauce thickens. Add the Parmesan and season with salt and pepper. Set aside.
  7. Cook the spaghetti in lightly salted boiling water for 8-9 minutes or until tender, stirring occasionally. Drain and toss in a very small amount of sunflower oil to stop it from sticking together.
  8. Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
  9. Mix the butter, olive oil, garlic and parsley together in a bowl. Rip the sourdough bread into 10 small bite-sized chunks.
  10. Use your hands to coat all the chunks of bread in the garlic butter mix - it's important that the kids wash their hands immediately after this step, so that their hands don’t smell of garlic for days after!
  11. Place the chunks on a baking tray and cook in the oven for 8 minutes, or until the bread is golden brown and the butter is bubbling. Sprinkle with Parmesan once cooked.
  12. Fry the meatballs in a little olive oil until golden brown. Transfer to an oven set to Gas Mark 6, 200°C, fan 180°C and cook for 8 minutes.
  13. Reheat the tomato sauce in a pan and fold through the spaghetti.
  14. Spoon the spaghetti into bowls and add the meatballs and garlic bites. Serve immediately.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the meatballs

  • 400g (13oz) minced beef
  • 250g (8oz) pork mince, removed from sausage skin
  • 1 onion
  • 1 red pepper, seeds removed
  • 1 pinch dried oregano
  • 40g (1 1/2oz) Parmesan, grated, plus shavings to serve
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2tbsp olive oil
  • For the mini garlic bites

  • 1/2 sourdough bread, or other fresh bread
  • 20g (3/4oz) unsalted butter
  • 15ml (1/2fl oz) olive oil
  • 2 garlic cloves, crushed
  • 1tbsp fresh parsley, finely chopped
  • 40g (1 1/20z) Parmesan
  • 1 pinch of pepper
  • For the tomato sauce

  • 800g (1 1/2lb) chopped tomatoes
  • 1 shallot, diced
  • 1 courgette, diced
  • 3 garlic cloves, crushed
  • 1 drop red wine vinegar
  • 5g (1/4oz) Parmesan
  • 1 pinch of sugar
  • 1 pinch of salt
  • 1 pinch of pepper
  • For the stroganoff sauce

  • 2tbsp olive oil
  • For the spaghetti

  • 500g (16oz) spaghetti
  • 1tbsp sunflower oil
  • Energy 3210kj 765kcal 38%
  • Fat 37g 53%
  • Saturates 13g 65%
  • Sugars 10g 11%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 72.1g Protein 41g Fibre 4.2g


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