Whenever it rains, I find myself craving a warm, comforting meal that wont take me too long to whip up.

With the rainy season in full swing, some of us will find ourselves scrambling to come up with some comfort food to make after a long day at work or over the weekend.

Luckily, TikTok is a good place to find recipe’s that are easy to follow and recreate.

Popular baker, Morgan Hipworth, is always on the ’For You’ sharing his impressive recipes with millions of people.

In one of his latest videos he shared a recipe for a comforting Italian-inspired meal, spaghetti and meatballs.

Photo by Jason Leung on Unsplash

At the start of the video Morgan can be seen smiling from behind two huge plates of the home-made pasta insisting he never buys the dish.

He then shows his fans how to make the pasta, by combining eggs with flour and kneading into a dough.

Once the dough has been made he pops it into the fridge for 30 minutes.

He quickly moves on to making the meatballs by soaking his bread in water in one bowl and ‘combining the rest of the ingredients’ in another.

Morgan rolls his meatballs and coats them with flour before frying them until golden brown.

He then starts to make his sauce, sautéing onion and garlic to start before adding tomatoes, tomato paste and stock.

He then puts his meatballs in the sauce before placing the lid on the pan and cooking for 30 minutes.

Once the sauce is cooking it is time to take the pasta dough from the fridge.

Morgan uses a pasta machine to flatten out the dough and cut it into long portions.

The pasta is cooked in boiling water before being poured into the pan with the sauce and meatballs.

He adds grated Parmesan and fresh basil to the finished plate.

The dish left many of his fans impressed, with one writing: “Omg bye this looks so good.”

Spaghetti and meatballs. Picture: Instagram @saltandlavender

While another wrote, “I have never started salivating over a TikTok video before today, this looks amazing.”


Here is the full recipe for Morgan Hipworth’s spaghetti and meatballs:

For the spaghetti (you can also use store-bought pasta if you prefer)

2 cups 00 flour

3 eggs

For the meatballs:

500g beef mince

250g pork mine

250g Italian sausage, removed from casing

1/4 cup finely grated parmesan cheese

4 cloves garlic, minced

3 slices white bread crusts removed, soaked in 2/3 cup cold water for 5 minutes and then mashed with a fork

1 egg

Salt & pepper, to season

1/2 cup plain flour, to coat

1 tablespoon olive oil, to fry

For the sauce

1 onion, finely diced

3 cloves garlic, crushed

2-3 cups passata (depending on brand as to how thick, start with 2 and add more if needed)

1 cup chicken stock

1 tablespoon tomato paste

1 tablespoon each of finely chopped basil, oregano and parsley

1 tablespoon olive oil, to fry

To serve:

Parmesan cheese, grated

Basil, leaves picked

To make the spaghetti:

Add the flour onto a bench, make a well in the centre and add the eggs. Whisk the eggs then slowly work into the flour using your hands. Add a tablespoon of water if needed. Knead until smooth, wrap in cling wrap and place in the fridge for at least 30 minutes. Roll out into spaghetti following pasta machine instructions.

To make the meatballs:

Combine all the ingredients together in a bowl besides the flour and oil, and mix together with your hands. Roll out into around 50 gram balls. Coat each meatball in the flour, shaking off excess as you go.

To make the sauce:

In a fry pan over medium heat add the oil, onion and garlic stirring for 4-5 minutes or until the onion turns soft. Add the passata, stock and tomato paste and stir to combine. Return the meatballs to the pan, cover with a lid and allow to cook, simmering over a low heat for 30 minutes.

To serve:

Cook the pasta to al dente, drain and stir through the meatball sauce, (adding some of the pasta water if it needs). Plate up, top with the parmesan and basil.

Serves 4-6

Source: Morgan Hipworth