Duck Meatballs & Sweet Potato Spaghetti

Try the Gressingham take on spaghetti and meatballs! These delicious duck and pork meatballs pair perfectly with sweet potato spaghetti.

Serves: 4
10 mins
25 mins


  • 1 large sweet potato
  • 1/2 aromatic duck, roasted & shredded as per instructions
  • 1 onion
  • 2 cloves garlic
  • 4 good quality sausages, split & meat removed
  • 1/2 glass red wine
  • 40g grated parmesan
  • 50g fresh breadcrumbs
  • 1 egg yolk
  • bunch flat-leaf parsley, finely chopped
  • 200g passata


  1. Finely chop the onion and garlic and sweat off in a little oil until softened.
  2. Add the softened onion, garlic, sausagemeat, shredded duck, parmesan, breadcrumbs, egg and 1/2 the parsley to a bowl and mix thoroughly together.
  3. Roll into balls just smaller than a golf ball.
  4. Fry the meatballs in a pan with a little oil until browned on all sides, add the passata to the pan with 1/2 a glass of wine & simmer for 20 mins until the meatballs are cooked.
  5. Whilst the meatballs are cooking put a pan of water on to boil.
  6. Add the remaining parsley to the sauce and season to taste with salt & pepper.
  7. Peel and put the sweet potato through your spiraliser, then cook in the boiling water for 2 mins, drain and serve with your meatballs.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.