Mix the meat with the
breadcrumbs, onion, half
the
herbs,
the
milk, egg, a few drops of
Tabasco and a little salt and pepper. Shape
into small balls.
Melt half
the
butter in a large frying pan (skillet) and fry
(sauté)
the
balls all over until browned. Remove from the pan
with a draining spoon and drain on kitchen paper.
Meanwhile, blend the tomatoes with the tomato
puree, the garlic and the remaining herbs. Cook the
spaghetti according to the packet directions. Drain.
Place
the
cooked pasta in a lightly buttered casserole (Dutch
oven). Arrange
the meatballs
over and then spoon over the tomato
sauce.
Mix the
cottage cheese and yoghurt
together and pour over. Dot with the remaining
butter.
Cover with a lid and bake at 180°C/350°F/gas
mark 4 for about 30 minutes or until bubbling and
turning
golden
at the
edges.