Spaghetti with Sun-Dried Tomato & Basil Chicken Meatballs

This is a super easy spaghetti dinner, you’ll be surprised at the amount of flavour you can get from minimal ingredients. I’m going to provide a couple of optional extra ingredients and an alternative method which will ‘pep’ up this recipe and turn it from an everyday classic into a gourmet treat. The best piece of advice I can give you is to let the sauce simmer and reduce to really encourage the flavour of the meatballs to marry with the suace.

Serves 2-4, really depending on how many meatballs you would prefer per portion!


  • 1 x Sundried Tomato & Basil Chicken Meatballs
  • 60g Spaghetti per person
  • 1 Red Onion, diced as small as possible
  • 1 large (or 2 small) clove(s) of Garlic, minced
  • 1 Tin of Chopped Tomatos, or 1 medium Jar Passata
  • Salt & Pepper

Optional Extras

  • 1 tsp Thyme (Dried or Fresh)
  • 2 Bay Leaves
  • 1 Glass Red wine
  • 25g Hard Butter
Sun-dried tomato meatballs Spaghetti Meatballs


  1. Heat a skillet pan/frying pan to a medium-high heat with your preference of cooking oil. Add the meatballs and sear until there is a light crust on each side. The plan is not to cook the meatballs here, just to seal the outside.
  2. Remove the meatballs from the pan and place on a plate. Turn the heat of the pan down to low and add in the onion and garlic. Continuously stir to avoid the garlic burning at all for about 5 minutes until the onion is soft.
  3. Add in the chopped tomatos/passata and return the meatballs to the pan. For a more gourmet taste make sure to use passata.
  4. If you have thyme, bay leaves available add these in now. You will most likely need more liquid at this point as the idea is to reduce the sauce from covering the meatballs to a suace which hugs them like a blanket. Red wine is the perfect type of liquid to use and you don’t need to use good quality at all. Water will be absolutely fine if you want to keep the sauce alcohol free or if you don’t have the red wine but be sparing with it as you don’t want the flavour to dilute too much.
  5. Season with salt and pepper, and simmer this for a minimum of 15 minutes to make sure the meatballs are cooked through and the sauce has reduced.
  6. Bring a pan of water to the boil during this time and cook the spaghetti according to the packet instructions. Drain the pasta but reserve a small amount of the water in a seperate cup.
  7. Add the butter to the sauce and stir until it’s incorporated – this will let the sauce take on a glossy feel. Tip the drained pasta into the meatballs and sauce and mix until covered. If the pasta is sticking or the mix becomes too thick, add a little bit of the reserved pasta water until it becomes a workable consistency.
  8. Top with grated parmesan, cracked black pepper, and a few basil leaves (if you have them) – bon apetit!