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Veal Meatball Spaghetti

  • prep time 0 min
  • total time 0 min
  • serves 6
1 Rating
Veal Meatball Spaghetti

This classic dish is simply beautiful - homemade veal meatballs served with fresh spaghetti and garnished with shaved Parmesan and parsley.

Adam Hynam-Smith Courtesy of:
Adam Hynam-Smith Restaurant Takeover

Dinner, Pasta, Italian, Main, Beef

Directions for: Veal Meatball Spaghetti


250 g ground veal

3 shallots, peeled and finely diced

2 clove garlic, peeled and finely chopped

½ bunch basil leaves, finely chopped

½ cup panko

½ egg, beaten

salt and pepper

6 serving spaghetti

1 jar Tomato Sauce recipe from this episode

shaved Parmesan cheese

salt and pepper

basil leaves for garnish

extra virgin olive oil


1. Mix the veal, shallots, garlic, basil, egg and panko in a large bowl and season lightly with salt and pepper (more will be going in the sauce, so its not essential).

2. Roll meatballs into marble size balls.

3. Heat a large pan, add some olive oil, and carefully place balls into pan. Color the meatballs on all sides as best as possible.

4. Lower heat and add the tomato sauce. Gently bring the sauce to a simmer without moving the pan around too much, so as not to break up the meatballs. Season if necessary.

5. Bring a pot of water to boil in a large pot and cook your pasta until al dente. Strain and place pasta in a large bowl and toss in a little extra virgin olive oil. Pour the sauce over the pasta and toss.

6. Serve in bowls. Garnish with fresh basil leaves, shaved Parmesan and a splash of extra virgin olive oil.

See more: Dinner, Pasta, Italian, Main, Beef