Spaghetti with Meatballs

Ground Lean Meats
Ground Lean Veal
25 min Preparation
45 min Cooking
4 Portions


  • 454 g (1 lb) spaghetti
  • 1 jar (28-oz) of tomato sauce
  • 454 g (1 lb) Fontaine Family Lean Ground Veal
  • Salt & Pepper
  • 30 ml (2 Tablespoons) Fresh Chopped Parsley
  • 30 ml (2 Tablespoons) Grated Parmesan Cheese
  • 1 Egg
  • 125 ml (1/2 cup) Finely Chopped Onion
  • 250 ml (1 Cup) Soft Bread Crumbs
  • 125 ml (1/2 Cup) Milk
  • 4 Basil leafs


  1. Cook Spaghetti in a large pot of boiling salted water according to package instructions. Drain.
  2. Soak the bread crumbs in milk for 10 mins.
  3. In a large bowl, combine ground veal with soaked bread crumbs, parsley, Parmesan, egg, onion, salt and pepper. Mix until combined and then form into balls.
  4. In a large pan heat oil over medium heat. Add meatballs and cook, turning occasionally until brown on all sides.
  5. Add tomato sauce and basil to the pan and bring to a simmer on very low heat until sauce has thickened. The meatballs are ready when the internal temperature reaches 71°C (160°F), after about 20 minutes.
  6. Serve Spaghetti with a healthy scoop of meatballs and sauce. Top with Parmesan.

Side dishes

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