Today is a special day because it is regarded as Meatball Day in many parts of the world. To celebrate this, try your hands on this exquisite spaghetti meatball recipe.

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INGREDIENTS

• 1 pound spaghetti
• Salt, for pasta water

Meatballs:

• 1 1/4 pounds ground beef
• 2 teaspoons Worcestershire sauce, eyeball it
• 1 egg, beaten
• 1/2 cup bread crumbs, a couple of handfuls
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, chopped
• Salt and pepper

Sauce:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, crushed or chopped
• 1 small onion, finely chopped
• 1 cup beef stock
• 1 (0.8 litre) can crushed tomatoes
• A handful chopped flat-leaf parsley
• 10 leaves fresh basil (efirin) leaves, torn or thinly sliced

METHOD

1. Preheat oven to 218 degrees C.
2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook until its firm and slightly chewy.
3. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper.
4. Roll beef into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil.
5. Bake balls 10 to 12 minutes, until no longer pink.
6. Heat a deep skillet or medium pot over moderate heat.
7. Add oil, crushed pepper, garlic and finely chopped onion.
8. Saute 5 to 7 minutes, until onion bits are soft.
9. Add beef stock, crushed tomatoes, and herbs.
10. Bring to a simmer and cook for about 10 minutes.
11. Toss hot, drained pasta with a few ladles of the sauce and grated cheese.
12. Turn meatballs in remaining sauce.
13. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.
14. Serve and enjoy

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