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1
Stir together first four ingredients in a large bowl until well combined.
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2
Add beef, egg, feta, and salt and pepper to taste and mix until combined.
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3
(To achieve tender meatballs, do not overwork the mixture).
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4
Using your hands, roll tablespoons of meat mixture into balls and place on a large plate.
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5
Place meatballs in freezer for 7 minutes.
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6
Place flour on a plate and season with a dash of salt and pepper.
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7
Remove meatballs from freezer and roll in the seasoned flour.
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8
Heat two tablespoons of olive oil in a large fry pan over medium-high heat.
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9
Cook meatballs, in batches, for about five minutes or until golden brown on the outside.
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10
Remove meatballs from pan and transfer to plate lined with paper towels.
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11
If pan is dry, add remaining one tablespoon of oil and heat over medium-high heat.
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12
Add chopped onion and cook until soft, stirring occasionally.
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13
Add garlic and cook for one minute, stirring often.
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14
Add tomato paste and cook a minute further, again stirring often.
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15
Add a generous splash of red wine to pan and deglaze the pan, using a wooden spoon to loosen any bits from the bottom.
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16
Let mixture bubble for 1-2 minutes.
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17
Add tomatoes and stock and bring to the boil.
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18
Reduce heat to low and simmer for 15 minutes or until sauce has thickened slightly.
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19
Taste sauce.
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20
Add salt if needed.
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21
Add sugar to taste if sauce tastes too acidic.
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22
Add meatballs into the pot of sauce, coat in sauce, and allow mixture to simmer, covered, for 30 minutes or until meatballs are cooked through.
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23
While sauce and meatballs are simmering, cook spaghetti in pot of salted water until al dente (according to package instructions for al dente).
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24
Drain spaghetti.
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25
To serve, spoon a helping of meatballs and sauce over the spaghetti and sprinkle with parmesan cheese.
