Spaghetti & meatballs

Ingredients:

• 1 kg lean ground beef
• 1 cup breadcrumbs (use ½ cup to save ~40–50 calories per serving)
• ½ cup Greek yoghurt
• Handful of parsley, finely chopped
• 3 cloves garlic, grated
• 2 whole eggs, cracked
• Salt, black pepper, and coriander powder (optional) to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine all ingredients and mix well.
3. Roll into small to medium-sized balls.
4. Place on a lined baking tray and bake for 20 mins, or until browned and cooked through.

Ingredients:

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red chilli flakes
• 2 tsp tomato paste
• 1 jar (~650 ml) tomato purée
• Salt & pepper (to taste)

Instructions:

1. In a large pot over medium heat, add olive oil.
2. Sauté garlic and red chilli flakes for 1–2 mins.
3. Add tomato paste and cook for another 1–2 mins, stirring constantly.
4. Pour in tomato purée, mix well, and simmer 4–5 mins, scraping the bottom.
5. Reduce heat to low, cover, and cook 15 mins.
6. Once meatballs are baked, add them to the sauce, stir gently to coat, cover again, and cook 10 more mins.
7. Turn off heat and let it rest.

Ingredients:

• 340 g spaghetti
• Salt (for boiling water)

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook according to package instructions.
3. Reserve 1 cup of pasta water before draining.
4. Add about 1 cup of the meatball sauce and ¼ cup pasta water to the cooked spaghetti.
5. Toss well to coat evenly.