classic weeknight spaghetti & meatballs.

Dietary: Nut free
Total Time: 35 minutes
Cook Time: 25 minutes
Prep Time: 10 minutes
Serves: 4 people

Meatball Ingredients:
500g beef mince
2 large garlic cloves, peeled and minced
1 large egg
2 tablespoons dried oregano
1/2 brown onion, peeled and finely chopped
1/2 cup panko breadcrumbs
Healthy pinch of Lake Deborah Salt
Cracked black pepper to your liking 

Spaghetti & Sauce Ingredients:
400g can diced tomatoes
500g tomato passata (flavoured with herbs is ok)
1 cup quality beef stock
2 tablespoons balsamic vinegar
1 tablespoon dried oregano
3 large garlic cloves, peeled and minced
300-400g spaghetti or long thin pasta of your choice
Pinch of Lake Deborah Salt

To Serve:
Extra Lake Deborah Salt
Cracked black pepper
Fresh basil leaves
Parmesan cheese (optional)

Method:
Place all of the meatball ingredients into a medium sized bowl and use your hands to combine and mix well. 
Scoop tablespoon amounts into the palm of your hand and roll gently into balls. Place the balls onto a large plate. 
Heat a large frying pan over a high temperature and grease well with your choice of oil. 
Pan fry the meatballs until they are charred and sealed, don’t worry about cooking them right through at this stage, this process is just to seal them and add some colour/charcoal flavour. 
Transfer the meatballs to a large plate whilst you make the sauce.
To make the sauce, reduce the temperature to a medium setting and combine all sauce ingredients in the same frying pan. Reduce the heat to a low simmer and add back the meat balls. Coat the meatballs in the tomato sauce mixture and allow them to simmer and cook through whilst you prepare the pasta. 
In a large saucepan cook the pasta of your choice until al dente following the instructions on the back of the packet and add Lake Deborah Salt to cook. 
Drain off the pasta and prepare to serve.
Sprinkle with extra Lake Deborah Salt, cracked black pepper, basil leaves and parmesan.  
Bon appetit!