Spaghetti meatballs with pork

MEATBALLS

• 1 kg pork mince
• 1 1/2 cups fresh breadcrumbs
• 1 cup freshly grated parmesan
• 1 tbsp The Spice People’s Garlic Powder
• 1 tbsp The Spice People’s Mustard Powder
• 1 tsp The Spice People’s Black Pepper Ground
• 1 tsp The Spice People’s Sea Salt or Celery Salt Seasoning
• 1 tsp The Spice People’s Tarragon Leaves
• 1 egg, lightly beaten

TOMATO SAUCE

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 2 onions, finely chopped
• 2 tins crushed tomatoes
• 2 tsp The Spice People’s Sea Salt or Celery Salt Seasoning
• 1 tbsp brown sugar or to taste
• 1 tsp The Spice People’s Oregano Leaves
• 5 slices hot salami, finely sliced
• 1 x 500g packet of pasta
• extra parmesan and oregano for 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 meat balls, 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 oil in a large deep dish pan on the stove and add the onion and garlic. Sauté until the onion is translucent approx 5 min. Add the oregano, tomato, salt and sugar and simmer.
3. Gently place the meatballs into the simmering sauce and cover. Simmer for 45 min and check to make sure it doesn’t dry out. Additional water may be added during cooking. The long slow-cooking method keeps the pork tender and moist.
4. Cook the pasta as per packet instructions. Serve the meatballs with the pasta and garnish with parmesan and oregano.