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Preparation time: Cooking time: Recipe makes:
30 minutes 30 minutes 30 portions
Kcals per portion
Protein per portion
169 8


For the meatballs:

300g Pork mince
500g Beef mince
1 Onion, finely chopped
83g Parmesan, grated
100g Fresh breadcrumbs
75g Pro-Cal powder
2 Eggs, medium, beaten
Olive oil for roasting
Pinch of mixed herbs
1 tsp garlic puree
1 tsp tomato puree

For the sauce:

3 tbsp Olive oil
4 Garlic cloves, finely chopped
4 x 400g cans of tinned chopped tomatoes
50g fresh parsley finely chopped or 1 tbsp dried parsley
3 tbsp caster sugar
75g Pro-Cal powder


1 To make the meatballs, split the sausage skins and squeeze out the meat into your largest mixing bowl. Add the mince, onion, parsley, Parmesan, breadcrumbs, beaten eggs, Pro Cal powder and lots of seasoning. Get your hands in and mix together well – th

2 Heat oven to 220C/200C fan/gas 7.

3 Roll the mince mixture into about 30 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing 2-3 per portion. Spread the rest of the meatballs out in a large roasting tin – they will brown better if spaced out.

4 Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

5 Meanwhile, make the sauce. Heat the oil in your largest pan. Add the garlic and sizzle for 1 min. Stir in the tomatoes, wine, if using, sugar, parsley and seasoning.

6 Simmer for 15-20 mins until slightly thickened. Stir in the basil leaves, if using. Spoon out any portions for freezing. Add the cooked meatballs to the pan to keep warm while you boil the spaghetti.

7 Serve the sauce and meatballs over cooked spaghetti

ProCal Shot ProCal Powder

Pro-Cal shot™ and Pro-Cal™ powder are Foods for Special Medical Purposes and must be used under medical supervision. Pro-Cal shot contains Milk (Milk Protein, Lactose) and Soya (Soya Lecithin). Pro-Cal powder contains Milk (Milk Protein, Lactose). Refer to labels for allergen and other product information.