Spaghetti with Carrot Meatballs

Here's an easy way to add veggies to your favorite spaghetti dish!

To make sure the spaghetti doesn’t get soggy by lunchtime, pack the pasta and sauce in different containers. Prepare this recipe of Spaghetti with Carrot Meatballs in 3-easy-steps. Try it!

Spaghetti with Carrot Meatballs
Here's an easy way to add veggies to your favorite spaghetti dish!
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 25 minutes
Course Main Dishes, Others
Cuisine Filipino
Servings 5 to 8


Spaghetti with Carrot Meatballs

  • 1//2 kilo pork use ground pork
  • 1/2 kilo carrot shredded
  • 1/4 Cup all-purpose flour plus more for dusting
  • 2 teaspoons Salt
  • 2 teaspoons black pepper
  • canola oil
  • 1 tablespoon olive oil
  • 1/4 Cup onion
  • 1 tablespoon Garlic
  • 250 Grams canned tomatoes
  • 1 tablespoon sugar
  • Pepper
  • 1/4 Cup parsley sprigs chopped
  • 200 Grams spaghetti noodles cooked according to package directions


  • Make the meatballs: Mix together ground pork, carrot, all-purpose flour, salt, and black pepper in a bowl. Take a small amount of the mixture and form it into a ball. Dust with a little flour, then set aside on a baking sheet or tray. Repeat with remaining ingredients. Refrigerate meatballs for 10 minutes to let them set before frying.
  • Heat oil in a shallow pan. Pan-fry meatballs until golden brown on all sides. Drain on paper towels. Set aside.
  • In a separate pan, make the sauce. Heat olive oil; sauté onions and garlic until translucent.
  • Add canned tomatoes and sugar. Season with salt and pepper. Let the sauce simmer for about 2 minutes. Taste and adjust sweetness, if needed.
  • Add meatballs to the sauce and simmer for about 10 minutes. Sprinkle with chopped parsley. Toss in cooked spaghetti and mix well. Serve warm.
Keyword healthy-kiddie, Pio's Kitchen
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