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Little Lord’s Spaghetti and Veal Meatballs

This dish is an absolute favourite of our littlest one. He adores meatballs and loves spaghetti so it’s a win/win! I use British rose veal and Mutti Polpo tinned tomatoes. You can use any minced meat but I think veal works very well. You can also use any tinned tomatoes. Quality is key. There aren’t many ingredients in this dish so what there is has to be good. I also like using brioche breadcrumbs as they add a subtle sweetness to the meatballs. I just make my own by blitzing the brioche in my food processor.

What You Need

400g British Rose Veal (15% fat)
1 egg
70g fresh brioche breadcrumbs
1 tsp garlic granules
1 tsp dry oregano
Salt & pepper
Fry light

2 X 400g tins of good quality chopped tomatoes
3 large chopped garlic gloves
1 large chopped red onion
25g fresh basil (torn)
Salt & pepper
1 tsp sugar or 1 tablespoon tomato ketchup
1 tablespoon olive oil

How To Make It

  1. In a large bowl add veal mince, breadcrumbs, garlic granules, oregano, salt, pepper and egg. mIx with your hands until completely incorporated
  2. Form mince mixture into small balls with your hands. This recipe makes 20 meatballs
  3. Spray a large frying pan with Fry Light and heat. Add the meatballs and fry for about 5 minutes, turning from time to time until they are browned. Remove from the heat and set aside
  4. In a large saucepan add olive oil and heat on a medium heat
  5. Add onions and garlic. Fry for 3 minutes until soft
  6. Add tomatoes, basil, salt, pepper, sugar/ketchup and meatballs. Stir.
  7. Reduce heat, cover and simmer for 45 minutes
  8. Serve with spaghetti or pasta of your choice and garnish with grated parmesan