Greek Meatballs and Spaghetti

(Original recipe makes 4-5 servings)

Ingredients:

10 ounces (300 g) spaghetti
Salt, for pasta water

Yogurt sauce:

¾ cup Greek, or plain yogurt
1 clove garlic, minced
4 tablespoons parsley, finely chopped

Meatballs:

1 ½ pounds ground beef
2 tablespoons chopped fresh mint, or 1 ½ tsp dry mint
2 eggs
½ cup bread crumbs
1 medium onion, finely chopped
1 tablespoon vegetable /olive oil
Salt and pepper

Sauce:

1 can tomatoes (450 g)
½ tsp dry basil
2 tablespoons parsley, finely chopped
Salt and pepper

Directions:

Yogurt sauce: combine ¾ cup yogurt, garlic, and chopped parsley. Mix very well. Put it in the fridge until serving.

Meatballs: In a medium bowl, combine, beef, bread crumbs, mint, eggs, chopped onion, salt, and pepper. Use your hand to mix all these ingredients together (5-6 minutes). After that, start to shape the mixture into small meatballs (walnut size).

Add 1 tablespoon oil in a wide frying pan. When the oil gets to its highest point, place meatballs in the pan. Brown the meatballs until every side is brown.

When you have finished browning the meatballs, empty the extra oil in the pan, add tomatoes, parsley, dry basil, salt and pepper to the pan. Cover the pan and Increase the heat, and let the tomatoes get to a boil. When it starts boiling, add the meatballs to the sauce. Reduce the heat, cover and let the sauce cook for 15 minutes.

Meanwhile, place a big pot on the stove, add some water and bring it to a boil. When it starts boiling, add some salt and spaghetti. Cook the spaghetti for 7-8 minutes, drain and keep it warm.

In the end, serve the spaghetti in a big serving bowl, pour sauce and meatballs on top and bring it to the table. Serve in each plate alongside with yogurt sauce.