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Veal Meatball Spaghetti

  • Prep time: 10 minutes

  • Cook time: 25 minutes

  • Servings : 4

A comforting plate of spaghetti topped with savoury veal meatballs and a homemade tomato sauce infused with vegetables and herbs.


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Cool&Simple Ingredient List

  • Veal Meatballs - Tomato Basil Sauce
    (15)

    Veal Meatballs - Tomato Basil Sauce

    600 g

    17.49 $
    View details

  • Ingredient List

    • 1 package of veal-style polpette meatballs in tomato basil sauce (600g)
    • 350g spaghetti
    • 1 tbsp olive oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 carrot, diced
    • 1 celery stalk, diced
    • 1 can diced tomatoes (approx. 400g)
    • 1 tsp dried oregano
    • ½ tsp sugar (to balance acidity)
    • Salt and freshly ground pepper, to taste
    • Fresh basil and grated Parmesan cheese, for serving

  • Preparation

    1. Cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain, reserving a bit of the cooking water.
    2. Meanwhile, heat the olive oil in a large skillet over medium heat. Sauté the onion, garlic, carrot, and celery for about 5 minutes, until softened.
    3. Add the diced tomatoes, oregano, sugar, salt, and pepper. Simmer over medium-low heat for 10–15 minutes.
    4. While the sauce simmers, reheat the Cool&Simple veal meatballs according to package instructions (in the oven or in a skillet with their sauce).
    5. Once the meatballs are heated through, gently stir them into the sauce to absorb the flavours.
    6. Toss the cooked spaghetti with the sauce, adding a bit of reserved pasta water if needed to loosen the sauce.
    7. Serve in bowls, garnished with fresh basil and grated Parmesan cheese.

FAQ – EVERYTHING YOU NEED TO KNOW BEFORE COOKING

Do you cook meatballs before putting in spaghetti sauce?

You can sear meatballs first to add flavour and keep them firm, or simmer them directly in the sauce to keep them moist. Both methods work—cooking them in sauce adds richness to both meat and tomato base.

Do you need to defrost frozen meatballs before cooking?

Not always. Frozen meatballs can be cooked directly in sauce or baked. Just allow extra time and make sure they’re fully heated through. For even browning, thawing them first is ideal.

Why use veal in meatballs?

Veal makes meatballs tender and delicate in flavour. It’s leaner than beef and adds a subtle richness that pairs perfectly with tomato sauce and pasta. A great option for soft, melt-in-your-mouth texture.

Is it better to sear meatballs or cook in sauce?

Searing gives a crispy outer layer and boosts flavour. Cooking directly in sauce keeps them juicy and helps the meat absorb the tomato flavours. Many cooks use both: sear first, then simmer.

What goes well with spaghetti and meatballs?

Garlic bread, Caesar salad, roasted vegetables or a glass of red wine pair perfectly with spaghetti and meatballs. For a family meal, a light dessert like sorbet or fruit balances it all.

Cool&Simple Culinary Team

Cool&Simple Culinary Team

Behind every Cool&Simple recipe is our love for great ingredients and easy-to-make ideas.

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