Meatballs on tomato spaghetti

Ingredients

• 500 g of ground meat
• 1 large onion
• 1 egg
• 3 tablespoons of bread crumbs
• 1 teaspoon of black pepper
• 1 teaspoon of cumin
• 1 handful of chopped parsley
• 1 teaspoon of salt
• 2 tablespoons of tomato paste
• 100 ml of hot water
• 2 tablespoons of oil
• 1 teaspoon of salt (for seasoning)
• 1 teaspoon of black pepper (sauce)
• 1 package of spaghetti (approximately 500g)
• 2 tablespoons of butter, packed
• 200 g of yogurt

Grate the onion using the fine side of the grater.

In a large bowl, combine the meat, onion, egg, breadcrumbs, pepper, cumin, parsley, and salt. Mix until well combined.

Cut pieces about the size of a walnut, roll them into balls, and then flatten them with the palm of your hand.

In a large frying pan, heat enough oil to cover the bottom, then brown the meatballs.

While the meatballs are cooking, cook the spaghetti in boiling water, then drain them.

For the sauce, heat the oil and brown the tomato paste until it releases its aroma.

Add the water and salt, bring to a boil, then remove from the heat.

Melt the butter in a small saucepan.

Divide the spaghetti among serving dishes, drizzle with melted butter, and arrange the meatballs on top.

Pour serve, add the yogurt on top and serve.