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Veal Meatballs With Spaghetti & Sauce

Veal Meatballs With Spaghetti & Sauce

Meatballs are always popular with children and these veal meatballs are a real winner because of their mild flavour.The hidden Mediterranean vegetable sauce is a great way to get children to eat vegetables that, if served individually to them, they would not dream of eating!


For the hidden Mediterranean vegetable sauce:

  • red pepper, de-seeded and cut into chunks
  • 2 courgettes, cut into chunky rounds
  • 1 small aubergine, cut into chunks
  • 3 carrots, peeled and cut into rounds
  • 2 red onions, cut into chunks
  • 4 tbsp olive oil
  • 2 tins plum tomatoes
  • 2 tbsp tomato puree


  • Calories: 525kcal
  • Protein: 16g
  • Carbs: 45.6g
  • Fats: 15.2g


  1. To cook the Brookfield Farm veal meatballs:
  2. Heat the olive oil in a shallow pan and fry the meatballs at a high temperature until nicely browned all over the surface, then reduce the temperature and cook for a further 5 - 6 minutes turning frequently to ensure even cooking. Once the meatballs are thoroughly cooked through to the centre, remove onto a plate, loosely cover with foil and allow to rest .
  3. To cook the hidden Mediterranean vegetable sauce:
  4. Pre-heat oven to 200°C/gas mark 6. Place the red pepper, courgette, aubergine, carrot and red onion in a large, deep roasting tray, drizzle with olive oil and toss well with your hands so all the vegetables are coated. Roast for 30 minutes, toss vegetables then roast for a further 10 minutes. Remove from the oven and allow to cool.
  5. Pour the cooled vegetables into a bowl. Add the tinned tomatoes and tomato puree and blend to a smooth consistency with a hand blender (or alternatively in a food processor).
  6. Crush the 3 garlic cloves with some seasoning into a fine paste.
  7. Thoroughly mix the lemon rind, juice, oil and oregano with the crushed garlic.
  8. Place the veal T bone steaks in a glass bowl and spread the marinade over both sides. Make sure they are completely covered in the marinade before wrapping the bowl in cling film and placing in the fridge for 1 hour.
  9. To serve:
  10. Cook the spaghetti to pack instructions. Reheat the hidden Mediterranean sauce. Spoon into bowls, place 3 - 4 meatballs on top then spoon over the vegetable sauce and serve immediately.
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