High-Protein Spaghetti and Meatballs

Meatballs

• 454g ground chicken454 ozlbgkg ground chicken
• 180g cottage cheese180 ozlbgkg cottage cheese
• 1 egg1 egg
• 30g parmesan, finely grated30 ozlbgkg parmesan, finely grated
• 3 garlic cloves, minced3 garlic cloves, minced
• 15ml Italian seasoning1.01 tsptbspcupfl ozptqtgalmlL Italian seasoning
• 2.5ml chili flakes0.51 tsptbspcupfl ozptqtgalmlL chili flakes
• 2.5ml salt0.51 tsptbspcupfl ozptqtgalmlL salt
• Black pepper to tasteBlack pepper to taste

Sauce & Pasta

• 15ml olive oil1.01 tsptbspcupfl ozptqtgalmlL olive oil
• 660g jar marinara sauce660 ozlbgkg jar marinara sauce
• 240g Barilla Protein+ spaghetti240 ozlbgkg Barilla Protein+ spaghetti
• 30g parmesan, finely grated, to serve30 ozlbgkg parmesan, finely grated, to serve
• Chopped fresh parsley, to serveChopped fresh parsley, to serve

1. 1Tip 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. 2In a large bowl, combine the ground chicken, drained cottage cheese, egg and 30g parmesan.
3. 3Add the garlic, Italian seasoning, chili flakes, salt and black pepper.
4. 4Mix until just combined — don't overwork the mixture.
5. 5Cover and chill for 20 minutes so the mixture firms up enough to roll.
6. 6With damp hands, form into 9 meatballs of roughly 75g each, about 5cm across.
7. 7Heat 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. 8Pour the marinara over the meatballs, reduce the heat to low, cover and simmer for 15 minutes, until the internal temperature reaches 165°F.
9. 9Meanwhile, 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. 10Toss the drained spaghetti with a few spoonfuls of the sauce and a splash of pasta water to loosen.
11. 11Divide the spaghetti across 3 plates, top each with 3 meatballs and the remaining sauce, and finish with the remaining parmesan and fresh parsley.