Spaghetti & Meatballs

50 min · Medium · Serves 2

620 kcal per serving · 34g protein

Tender beef meatballs simmered in rich marinara over a nest of spaghetti, finished with parmesan and basil.

Ingredients

• 250 g Ground beef
• 200 g Spaghetti
• 400 ml Marinara sauce
• 30 g Parmesan cheese
• 30 g Breadcrumbs
• 8 leaf Fresh basil
• 1 tbsp Olive oil
• 4 g Salt
• 2 g Black pepper

Method

1. Make the meatballs

   

   Mix the beef with breadcrumbs, salt and pepper. Roll into small balls.

2. Brown

   

   Heat a little oil in a large frying pan over medium-high heat and brown the meatballs on all sides, about 5 minutes — deeply golden outside; they don't need to be cooked through yet.

3. Add the marinara and simmer

   

   Add the marinara and simmer gently — small bubbles, not a rolling boil — for 12 minutes until the meatballs are cooked through: cut one open to check there is no pink in the middle.

4. Boil the spaghetti

   

   Meanwhile, boil the spaghetti until al dente — tender with a slight bite.

5. Cook pasta and serve

   

   Plate the spaghetti, top with meatballs and sauce, parmesan and torn basil.