Mediterranean Spaghetti Meatballs
Ingredients
- 1 pack linguine
Meatballs
- 800 grams chicken mince
- 30 grams basil leaves finely chopped
- 3 spring onions finely chopped
- 2 tsp garlic powder
- 2 tsp salt
- ½ tsp black pepper
- 1 tbsp lemon zest
Sauce
- 2 tbsp butter
- 3 spring onions finely chopped
- 4 cloves garlic pressed
- 250 gram cottage cheese
- ¼ cup milk
- ½ tsp salt
- ½ tsp black pepper
- 20 grams basil leaves finely chopped
- ½ cup pasta water
Instructions
Meatballs
- Combine all ingredients in a mixing bowl, then use about a tablespoon full at a time to form small meatballs in the palms of your hands. You should get 28 to 30 meatballs. Place the meatballs on a lined baking sheet and into a 230 C oven for 10 minutes. Put on grill for the last 2 minutes to brown from the top.
Pasta & sauce
- Cook your pasta according to package instructions.
- At the same time, start the sauce by adding butter to a pan over low heat. Add the spring onion and garlic and cook for a minute until fragrant. Add the cottage cheese and milk and allow to melt. Season with salt and black pepper and turn down heat. Add the basil and pasta water and combine well, then add the cooked meatballs to the sauce.
- Plate your pasta with a couple of meatballs and some sauce. Add some parmesan and garnish with basil and spring onion.
- Serve with a chilled, slightly wooded, buttery Chardonnay and enjoy!