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1
To make meatballs: combine mince, onion, carrot, parsley, breadcrumbs, feta, egg, salt & pepper in a bowl.
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2
Mix well.
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3
Using clean hands, roll heaped tablespoonfuls of mixture into balls.
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4
Place on a plate.
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5
Place flour on a large plate, season with salt & pepper.
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6
Roll meatballs in flour to coat.
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7
Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat.
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8
Cook meatballs in batches, for 2 minutes or until browned.
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9
Transfer to a plate and continue cooking remaining meatballs.
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10
Wash & dry frying pan.
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11
To make sauce: Add remaining 1 tablespoon oil to pan and heat over medium heat.
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12
Add onion and garlic.
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13
Cook, stirring occasionally, for 2 minutes or until onion is soft.
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14
Add tomato paste.
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15
Cook, stirring for 1 minute.
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16
Add tomatoes and stock to pan.
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17
Bring to the boil.
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18
Reduce heat to medium-low.
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19
Simmer for 15 minutes or until sauce thickens slightly.
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20
Add meathalls to pan.
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21
Spoon over sauce to coat.
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22
Cover, Cook for 15 minutes or until meatballs are cooked through.
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23
Meanwhile cook spaghetti in a large saucepan of boiling salted water, following packet directions, until tender.
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24
Drain.
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25
Arrange spaghetti in warm serving bowls.
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26
Spoon over meatballs and sauce.
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27
Top with parmesan and some small basil leaves if desired.
