High Protein Spaghetti and Meatballs

30 mins
Serves 4
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Directions

  1. 1In a bowl, mix 650g of lean ground beef, 4 cloves of diced garlic, 1 tbsp of chopped basil, 1 tsp of onion powder, 1 tsp of dried sage, 2 tsp of salt, 15g of Parmesan, 30g of panko breadcrumbs, and 1 large egg.
  2. 2In a bowl, mix 650g of lean ground beef, 4 cloves of diced garlic, 1 tbsp of chopped basil, 1 tsp of onion powder, 1 tsp of dried sage, 2 tsp of salt, 15g of Parmesan, 30g of panko breadcrumbs, and 1 large egg.
  3. 3In a bowl, mix 650g of lean ground beef, 4 cloves of diced garlic, 1 tbsp of chopped basil, 1 tsp of onion powder, 1 tsp of dried sage, 2 tsp of salt, 15g of Parmesan, 30g of panko breadcrumbs, and 1 large egg.
  4. 4Mix well and shape the mixture into 20 equal meatballs.
  5. 5Mix well and shape the mixture into 20 equal meatballs.
  6. 6Mix well and shape the mixture into 20 equal meatballs.
  7. 7Cook the meatballs on high heat until halfway done and crispy.
  8. 8Cook the meatballs on high heat until halfway done and crispy.
  9. 9Cook the meatballs on high heat until halfway done and crispy.
  10. 10Set aside the meatballs and add 4 cloves of diced garlic and 1 tsp of chilli flakes to the pan.
  11. 11Set aside the meatballs and add 4 cloves of diced garlic and 1 tsp of chilli flakes to the pan.
  12. 12Set aside the meatballs and add 4 cloves of diced garlic and 1 tsp of chilli flakes to the pan.
  13. 13Stir until fragrant and then add 800g of crushed tomatoes, 1 tbsp of zero calorie sweetener, and salt to taste.
  14. 14Stir until fragrant and then add 800g of crushed tomatoes, 1 tbsp of zero calorie sweetener, and salt to taste.
  15. 15Stir until fragrant and then add 800g of crushed tomatoes, 1 tbsp of zero calorie sweetener, and salt to taste.
  16. 16Bring the sauce to a bubble and then add the meatballs and simmer for 10 minutes on low heat.
  17. 17Bring the sauce to a bubble and then add the meatballs and simmer for 10 minutes on low heat.
  18. 18Bring the sauce to a bubble and then add the meatballs and simmer for 10 minutes on low heat.
  19. 19Cook 300g of dry spaghetti in salted water until al dente.
  20. 20Cook 300g of dry spaghetti in salted water until al dente.
  21. 21Cook 300g of dry spaghetti in salted water until al dente.
  22. 22Add the spaghetti to the meatball sauce and mix well.
  23. 23Add the spaghetti to the meatball sauce and mix well.
  24. 24Add the spaghetti to the meatball sauce and mix well.
  25. 25Divide everything into four equal servings.
  26. 26Divide everything into four equal servings.
  27. 27Divide everything into four equal servings.

Ingredients

  • 650 g lean ground beef
  • 650 g lean ground beef
  • 650 g lean ground beef
  • 4 cloves diced garlic
  • 4 cloves diced garlic
  • 4 cloves diced garlic
  • 1 tbsp chopped basil
  • 1 tbsp chopped basil
  • 1 tbsp chopped basil
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp dried sage
  • 1 tsp dried sage
  • 1 tsp dried sage
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 15 g Parmesan
  • 15 g Parmesan
  • 15 g Parmesan
  • 30 g panko breadcrumbs
  • 30 g panko breadcrumbs
  • 30 g panko breadcrumbs
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 800 g crushed tomatoes
  • 800 g crushed tomatoes
  • 800 g crushed tomatoes
  • 1 tbsp zero calorie sweetener
  • 1 tbsp zero calorie sweetener
  • 1 tbsp zero calorie sweetener
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 300 g dry spaghetti
  • 300 g dry spaghetti
  • 300 g dry spaghetti

Equipment

bowlcutting boardfrying pantongsspatulapot