Spaghetti and Meatballs

Boulettes cuites
Boulettes cuites
Boulettes cuite 2
Delicious meatballs of veal in an unctuous tomato sauce and harmoniously seasoned with best spices and fresh ingredients, always appreciated by children. Easy enough to prepare, here is a veal meatballs recipe overflowing with flavors that will delight both young and old for many occasions.
 

Ingredients

 
  • 450 g (1 lb) ground veal or 15-18 (14g - ½ oz. units) Montpak Interional fully cooked meatballs

Garden tomato sauce


  • 2 cans 796 ml (28 oz.) diced Italian tomatoes 
  • 1 can 796 ml (28 oz.) crushed tomatoes 
  • 1 onion, diced 
  • 2 carrots, diced 
  • 1 sweet pepper, cut into strips 
  • 1 celery stalk, diced 
  • 2 garlic cloves, crushed 
  • 227 g (8 oz.) mushrooms, sliced 
  • 1 bay leaf 
  • 15 ml (1 tbsp.) Italian herb mix 
  • 5 ml (1 tsp.) dried basil 
  • 5 ml (1 tsp.) crushed chili pepper or 10 ml (2 tsp.) of spicy sauce 
  • 125 ml (1/2 cup) olive oil (or as needed)

Tags

Veal, Meatballs

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Place defrosted meatballs on a cookie sheet and brush with olive oil.
  3. Cook in oven for about 10 to 15 minutes or until the veal meat balls are nicely browned. Remove from oven and set aside.
  4. Reduce oven temperature to 225°F (110°C).
  5. In an ovenproof pan brown vegetables in olive oil. Add remaining ingredients for garden sauce.
  6. Bring to a boil, stirring constantly.
  7. Add veal meat balls to garden tomato sauce.
  8. Cover and bake in oven for 30-40 minutes if using pre cooked meatballs, or for 2 hours if using raw meatballs in which case you would skip steps 1-3.
  9. Serve with your favorite noodle or as is in an appetizer application.