New-fashioned spaghetti and meatballs

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5 min


3 to 4 servings

* PLUS Cooking time: 15 minutes


  • 450-g pkg spaghetti pasta
  • 3 cups tomato sauce , 700 to 750 mL
  • 500 g lean ground veal , chicken or beef
  • 1 to 2 green bell peppers , or zucchini
  • pinches salt , pepper or granulated sugar (optional)
  • sprinkling freshly grated parmesan


  • Fill a large saucepan with water and add 1/2 tsp salt. Bring to a full rolling boil over high heat. Stir in pasta. Cook according to package directions until al dente, usually about 8 minutes. Drain in a large colander.
  • Meanwhile, pour sauce into a large saucepan and bring to a boil over medium heat. Form veal into 3/4-inch (2-cm) balls. Add to gently boiling sauce as they are made. Reduce heat to low, cover and simmer for 10 minutes. Stir occasionally.
  • Meanwhile, seed and chop peppers or chop zucchini. Stir into sauce, cover and continue simmering for 5 more minutes, stirring occasionally. Taste and add pinches of salt, pepper or sugar, if you wish. Toss with hot cooked spaghetti and generously sprinkle with Parmesan.

Nutrition (per serving)

  • Calories
  • 609,
  • Protein
  • 37.9 g,
  • Carbohydrates
  • 74.1 g,
  • Fat
  • 17.7 g,
  • Fibre
  • 6.5 g,

It doesn’t get much easier than this method of cooking tomato sauce and meatballs, a dish that remains a favorite year after year.