Spaghetti and Meatballs, Sauteed Peas, Lemon Sparkling Water, DD Cottage Cheesecake Cup

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Spaghetti and Meatballs, Sauteed Peas, Lemon Sparkling Water, DD Cottage Cheesecake Cup

Prep Time 25

Cook Time 45

Servings

Calories 1596kcal

Ingredients

Divine Dish Cottage Cheesecake Cups

6 Medjool dates pitted
2/3 cup Rolled oats
3 TBSP Pecans
1/2 tsp Ground cinnamon
2 cups Cottage cheese Low-fat
4 TBSP Greek yogurt Nonfat
2 tsp Vanilla extract
2 tsp Honey
1 Lemon zested
1/2 tsp Lemon juice

Berry Compote

2 cups Mixed berries fresh or frozen
2 tsp Maple syrup
1/2 tsp Lemon juice

Spaghetti and Meatballs

8 oz Ground beef 97/3 lean
1 clove Garlic grated
2 TBSP Fresh parsley chopped
Black pepper
1 Egg beaten
1/4 cup Seasoned bread crumbs
2 tsp Parmesan cheese grated
14 oz Crushed tomatoes
2 tsp Italian seasoning
4 oz Spaghetti whole wheat
1 tsp Extra-virgin olive oil

Peas

1 tsp Extra-virgin olive oil
2 cups Green peas

Lemon Sparkling Water

24 oz Sparkling water
2 slices Lemon
Ice cubes optional

US Customary - Metric

Instructions

Prepare all ingredients as listed.
If the dates are firm, soak them in hot water for 5–10 minutes, then drain well.
Make the cheesecake base: In a food processor, blend the dates, rolled oats, pecans, and cinnamon until a sticky mixture forms. (Portioning for tomorrow’s dinner as well), divide between ramekins, press firmly into the bottom, and refrigerate.
Prepare the cheesecake filling: Blend the cottage cheese until completely smooth. Add the Greek yogurt, vanilla, honey, lemon zest, and lemon juice. Blend until combined. Spoon over the chilled bases, smooth the tops, and refrigerate.
Simmer the mixed berries with the maple syrup and lemon juice over medium-low heat for 5–8 minutes, until slightly thickened. Let cool to warm while preparing dinner.
Make the meatballs: In a bowl, combine the ground beef, garlic, parsley, egg, breadcrumbs, parmesan, and black pepper. Mix everything thoroughly and form into small meatballs.
In a pan, heat the olive oil over medium heat. Fry the meatballs until they are browned on all sides. Once browned, add in the crushed tomatoes and Italian seasoning. Simmer until the meatballs are cooked through to an internal temperature of 160℉ / 74℃. Season with pepper to taste.
Meanwhile, cook spaghetti according to package instructions until al dente. Drain the pasta, reserving a small amount of pasta water if desired.
Add the drained spaghetti to the sauce and toss to coat evenly.
Heat the oil in a sauté pan over medium heat. Saute the green peas about 2–3 minutes until hot. Season with black pepper to taste.
Combine sparkling water and lemon slices. Serve over ice if desired.
Serve the spaghetti and meatballs with peas, lemon sparkling water and cheesecake cups topped with compote.

Notes

Reserve the remaining cottage cheesecake cups and compote for tomorrows dinner.

Nutrition