Classic Italian Spaghetti Meatballs

MEATBALLS

800g beef mince

200g pork mince

2 slices white sandwich bread, crusts removed and diced

2 onions grated for added juiciness

Zest of 1 lemon

4 tbsp parmesan, freshly grated

1 egg

1 tsp The Spice People's Parsley Flakes

1 tsp The Spice People’s Celery Salt Seasoning

1/2 tsp The Spice People’s Black Pepper Ground

PASTA SAUCE

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

2 tbsp tomato paste

2 x 400g tins crushed tomatoes

1/4 tsp sugar

1 tsp The Spice People's Parsley Flakes

1 tsp The Spice People’s Oregano Leaves

salt and pepper to taste

500g pasta

oregano and parmesan, to garnish

1. To make the meatballs: Combine all the meatball ingredients into a large bowl. Using your hands’ mix thoroughly, kneading the mixture until sticky enough to form small golf-ball-sized balls. Use your hands to form the meatballs, using enough pressure to keep the ball shape. Cover with glad wrap and refrigerate for 15 min, while you prepare the sauce base.
   
2. Heat the olive oil in a deep-dish pan, add the onion and garlic and sauté until translucent approx 5 min. Stir in the tomato paste, crushed tomatoes, oregano, parsley and sugar and simmer to let the flavors develop approx 10 min. If the sauce is too thick, a little water may be added.
   
3. In a separate saucepan, heat the oil and add the meatballs. Sauté until the meatballs are browned well on each side.Transfer meatballs to the tomato sauce and cook for a further 10 mins
4. Cook the pasta as per pack instructions. Serve the spaghetti meatballs with pasta and garnish with parmesan and oregano.