Ready to Cook
Veal Meatballs
10 min Preparation
30 min Cooking
4 Portions


  • 1 tray of 12 seasoned meatballs Fontaine Family
  • 400 g (1 package) spaghetti
  • 30 ml (2 tablespoons) extra virgin olive oil
  • 1 red onion, finely diced
  • 2 cloves garlic, minced
  • 1 (28-oz) cans crushed tomatoes
  • 1 bottle of tomato coulis
  • 2 bay leaves
  • Sea salt and freshly ground black pepper to taste
  • 125 ml (1/2 cup) freshly grated Parmesan cheese, for serving
  • garnish with fresh basil or freshly chopped parsley


  1. In a large pot of boiling salted water, cook the spaghetti according to package instructions. Drain.
  2. In a large saucepan over medium heat, heat oil. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  3. Add the onion and garlic to the saucepan and cook until tender, about 2 minutes.
  4. Add crushed tomatoes, tomato coulis and bay leaves. Season with salt and pepper and bring to the boil.
  5. Return the meatballs to the saucepan and cover. Cook at a gentle simmer for 10 min or until the internal temperature of the meatballs reaches 71°C (160°F), turning the meatballs occasionally until sauce thickens.
  6. Serve pasta with a portion of meatballs and sauce. Garnish with Parmesan cheese before serving.
  7. If desired, garnish with freshly chopped basil.

Side dishes

Tips and Tricks

To save time, consider using your favourite jar of prepared tomato sauce.