Spaghetti and Meatballs

Stir together first four ingredients in a large bowl until well combined. Add beef, egg, feta, and salt and pepper to taste and mix until combined. (To achieve tender meatballs, do not overwork the mixture).

Using your hands, roll tablespoons of meat mixture into balls and place on a large plate. Place meatballs in freezer for 7 minutes.

Place flour on a plate and season with a dash of salt and pepper.

Remove meatballs from freezer and roll in the seasoned flour.

Heat two tablespoons of olive oil in a large fry pan over medium-high heat. Cook meatballs, in batches, for about five minutes or until golden brown on the outside. Remove meatballs from pan and transfer to plate lined with paper towels.

If pan is dry, add remaining one tablespoon of oil and heat over medium-high heat. Add chopped onion and cook until soft, stirring occasionally. Add garlic and cook for one minute, stirring often. Add tomato paste and cook a minute further, again stirring often. Add a generous splash of red wine to pan and deglaze the pan, using a wooden spoon to loosen any ‘bits’ from the bottom. Let mixture bubble for 1-2 minutes. Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 15 minutes or until sauce has thickened slightly. Taste sauce. Add salt if needed. Add sugar to taste if sauce tastes too acidic.

Add meatballs into the pot of sauce, coat in sauce, and allow mixture to simmer, covered, for 30 minutes or until meatballs are cooked through.

While sauce and meatballs are simmering, cook spaghetti in pot of salted water until “al dente” (according to package instructions for al dente). Drain spaghetti.

To serve, spoon a helping of meatballs and sauce over the spaghetti and sprinkle with parmesan cheese.