Spaghetti with Meatballs
Ground Lean Meats
Ground Lean Veal
25 min
Preparation
45 min
Cooking
4
Portions
Ingredients
- 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
Preparation
- Cook Spaghetti in a large pot of boiling salted water according to package instructions. Drain.
- Soak the bread crumbs in milk for 10 mins.
- 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.
- In a large pan heat oil over medium heat. Add meatballs and cook, turning occasionally until brown on all sides.
- 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.
- Serve Spaghetti with a healthy scoop of meatballs and sauce. Top with Parmesan.