Spicy Spaghetti with Mega Meatballs

Ingredients:

Mega Meatballs

• 0.5 tbsp. grated parmesan
• 0.5 cups plain breadcrumbs
• 0.5 tsp onion powder
• 1 tsp. dry grated sage
• 2 teaspoons coarse salt
• 1/4 cup chopped parsley leaves
• 450 g of ground beef
• 450 g of minced pork
• 2 eggs, beaten
• 2 cloves garlic, crushed
• 1/4 cup vegetable oil

Spicy spaghetti

• 2 tbsp. l. olive oil
• 0.5 cup chopped onion
• 0.5 cup chopped green bell pepper
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• 0.5 tsp cayenne pepper
• 1 can (800 g) of canned crushed tomatoes
• 1 teaspoon hot sauce
• 1 teaspoon sugar (optional)
• 450 g spaghetti, cooked until al dente
• Grated Parmesan, for serving

Preparation:

1. Preheat oven to 190°C.

2. Meatballs:

   
   In a large bowl, combine the Parmesan cheese, breadcrumbs, onion powder, sage, salt, freshly ground black pepper to taste, and parsley. Add the ground beef and pork, eggs, and garlic and mix gently. Form into 8 equal-sized meatballs.
3. Heat a 25 cm (10 in) frying pan over medium-high heat. Add vegetable oil. When the oil is hot, add the meatballs and fry until golden brown on all sides, about 10 minutes. Transfer the pan to the oven and bake the meatballs until cooked through, about 15 minutes.

4. Meanwhile, prepare the sauce:

   
   In a large saucepan over medium heat, heat the vegetable oil, onion, bell pepper, garlic, a pinch of salt, and some freshly ground black pepper. Sauté until the vegetables are softened, then add the oregano, cayenne pepper, pureed tomatoes, and hot sauce. Taste and add sugar if needed. Season with salt and pepper to taste. Bring the sauce to a simmer and simmer for about 20 minutes.
5. Taste the sauce and add salt and pepper if needed. Serve the cooked pasta with the sauce and meatballs, arranging two meatballs per serving. Sprinkle with grated Parmesan cheese.