Directions
- 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.
- 2Mix well and shape the mixture into 20 equal meatballs.
- 3Cook the meatballs on high heat until halfway done and crispy.
- 4Set aside the meatballs and add 4 cloves of diced garlic and 1 tsp of chilli flakes to the pan.
- 5Stir until fragrant and then add 800g of crushed tomatoes, 1 tbsp of zero calorie sweetener, and salt to taste.
- 6Bring the sauce to a bubble and then add the meatballs and simmer for 10 minutes on low heat.
- 7Cook 300g of dry spaghetti in salted water until al dente.
- 8Add the spaghetti to the meatball sauce and mix well.
- 9Divide everything into four equal servings.
Ingredients
- 650 g lean ground beef
- 4 cloves diced garlic
- 1 tbsp chopped basil
- 1 tsp onion powder
- 1 tsp dried sage
- 2 tsp salt
- 15 g Parmesan
- 30 g panko breadcrumbs
- 1 large egg
- 4 cloves garlic
- 1 tsp chilli flakes
- 800 g crushed tomatoes
- 1 tbsp zero calorie sweetener
- 1 tbsp salt
- 300 g dry spaghetti
Equipment
bowlcutting boardfrying pantongsspatulapot
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