Spaghetti and Meatballs | High Protein Budget Friendly Meal Prep

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Mix all the meatball ingredients in a bowl and roll into small meatballs.
2. Heat a large pan over medium-high heat, add the olive oil, and sear the meatballs for 4-5 minutes until browned and cooked through. Remove and set aside.
3. In the same pan over medium-high heat, add the remaining 10 ml olive oil and the onion, season to taste, and cook 5-6 minutes until soft and transparent.
4. Add the garlic and the chilli flakes if using, and cook for 1 minute.
5. Add the crushed tomatoes, dried Italian herbs, basil stems (if using), salt and pepper, and bring to a boil.
6. Lower the heat and simmer for 12 minutes until the sauce thickens. Taste and adjust the seasoning, then stir in the basil leaves.
7. Return the meatballs and their resting juices to the sauce, add the cooked and drained pasta, and cook for 1 minute.
8. If needed, loosen the sauce with reserved pasta water, then remove from the heat.
9. Portion into meal prep containers and top with grated cheese, basil and cracked black pepper.
10. Refrigerate for up to 4 days or freeze for up to 4 months. Thaw overnight in the fridge and reheat in the microwave or in a pan over medium heat, adding a splash of water or stock if needed.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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