High-Protein Spaghetti and Meatballs

Instructions

1. 1

   Tip the cottage cheese into a fine sieve set over a bowl and leave it to drain for 5 minutes. Discard the whey and leave the curds whole.

2. 2

   In a large bowl, combine the ground chicken, drained cottage cheese, egg and 30g parmesan.

3. 3

   Add the garlic, Italian seasoning, chili flakes, salt and black pepper.

4. 4

   Mix until just combined — don't overwork the mixture.

5. 5

   Cover and chill for 20 minutes so the mixture firms up enough to roll.

6. 6

   With damp hands, form into 9 meatballs of roughly 75g each, about 5cm across.

7. 7

   Heat the olive oil in a large deep skillet over medium-high heat. Sear the meatballs, turning to brown all sides, for 8 minutes total. They will not be cooked through.

8. 8

   Pour the marinara over the meatballs, reduce the heat to low, cover and simmer for 15 minutes, until the internal temperature reaches 165°F.

9. 9

   Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti for 9 minutes, until al dente. Reserve 120ml of the pasta water, then drain.

10. 10

    Toss the drained spaghetti with a few spoonfuls of the sauce and a splash of pasta water to loosen.

11. 11

    Divide the spaghetti across 3 plates, top each with 3 meatballs and the remaining sauce, and finish with the remaining parmesan and fresh parsley.