Pasta Nests with Meatballs in Tomato Cream

Ingredients

• 3 1/2 oz (95 g) lean ground beef, 5% fat
• 1/4 (28 g) onion, finely grated
• 1/2 tsp (1 g) dried oregano
• 2 tbsp (12 g) Parmesan, grated
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• 1 garlic clove
• 1/2 cup (114 g) passata
• 1 3/4 oz (50 g) red lentil spaghetti
• 2/3 cup (150 g) plain Greek yogurt, 2%
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1 1/2 tbsp (6 g) parsley, chopped

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Method

1. Work the beef with the onion, oregano and a little of the Parmesan for twenty seconds only, and roll ten small balls.
2. Brown them in the oil over medium-high heat, turning, 6 minutes, to 165°F (74°C), then lift them out and cook the garlic and passata in the same pan for 8 minutes. Boil the pasta until al dente while it simmers.
3. Off the heat, stir a spoonful of the sauce into the yogurt, then the yogurt and cottage cheese into the sauce. Return the meatballs.
4. Twist the drained pasta into two nests, set the meatballs in, and finish with the rest of the Parmesan and the parsley.