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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.



Preparation Time: 

5 minutes (+ 15-20 minutes cooking time)



  • 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.

  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.

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