Spaghetti with meatballs in a frying pan

Ingredients:

• 220 g spaghetti
• 450 g of ground beef neck
• 1/3 cup spiced breadcrumbs
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp. heavy cream
• 1 large egg, beaten
• 6 cloves garlic, crushed
• 2 tablespoons fresh oregano, chopped
• 1 tsp coarse salt + more as needed
• 0.5 tsp freshly ground black pepper + more as needed
• 1/4 cup olive oil
• Half a medium onion, finely diced
• 1 can (800 g) of canned crushed tomatoes
• 1 teaspoon crushed red pepper flakes
• 170 gr. store-bought grated mozzarella (dry)
• 8-10 fresh basil leaves, torn

Preparation:

1. Preheat oven to 220°C. Cook spaghetti according to package directions, draining 1 minute before al dente.
2. Meanwhile, in a large bowl, combine the ground beef, breadcrumbs, Parmesan, cream, egg, half the garlic, and 1 tablespoon of oregano. Season with salt and pepper. Mix with your hands or a wooden spoon until evenly distributed. Form into 10 meatballs. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Cook the meatballs, turning as needed, until browned on all sides, 5-6 minutes. Move the meatballs to the sides of the pan.
4. Reduce heat to medium and add the onion to the center of the pan along with the remaining garlic and oregano. Cook until fragrant, 1-2 minutes. Add the tomatoes and red pepper along with 1/2 cup hot water. Season with salt and pepper, then thoroughly toss the meatballs with the sauce. Simmer until the sauce thickens slightly and the meatballs are cooked through, about 15 minutes. Taste and adjust the seasoning if needed.
5. Add the pasta to the pan and toss with the sauce, distributing it evenly. Place the meatballs on top of the pasta and sprinkle with mozzarella, being careful not to completely cover the meatballs and sauce (so the dish will look nice after baking). Transfer to the oven. Bake until the cheese is completely melted, about 12 minutes.
6. Remove the pan from the oven and sprinkle with Parmesan and fresh basil. Serve straight from the pan.