Spicy Mozzarella Stuffed Meatballs

1. Add 1 kg ground beef or ground lamb, 1 small finely diced onion, 2 minced garlic cloves, 1 finely chopped green chili, 1/4 grated red bell pepper, 1 cup panko breadcrumbs, 2 large eggs, 1 tsp ground cumin, 1 tsp ground coriander, 2 tbsp chopped parsley, 2 tbsp chopped coriander, the leaves from 1 sprig of thyme, 1/2 tsp crushed chili flakes, 2 tsp salt, 1 tsp ground black pepper and 1/2 tsp dried oregano to a large mixing bowl.
2. Add a few splashes of milk and mix everything together gently with clean hands until just combined. The mixture should hold together without feeling too wet or sticky. Add a little more milk if it’s too dry, or a tablespoon or two of breadcrumbs if it’s too wet. Don’t overwork the meat, or the meatballs may turn out dense.
3. Line a baking sheet with foil and lightly coat it with cooking spray. Lightly spray an ice cream scoop or use a spoon to portion the mixture into even-sized balls.
4. Take each portion of meat mixture and flatten it slightly in your palm. Make a small indentation in the centre with your finger and place 1 cube of mozzarella (about 1 cm) inside. Carefully wrap the meat mixture around the cheese, sealing all the edges so the mozzarella won’t leak out during baking. Roll gently between your hands to form a smooth ball and place it on the prepared baking sheet.
5. Repeat with the remaining mixture and mozzarella, leaving a little space between the meatballs. Cover and refrigerate for at least 30 minutes to help them firm up and hold their shape.
6. Preheat the oven to 375⁰F (190⁰C). Once the oven is hot, reduce the temperature to 340⁰F (170⁰C). Bake the chilled meatballs for approximately 30 minutes, depending on their size. Check that they’re thoroughly cooked in the centre using a meat thermometer. Ground beef or lamb should reach at least 160⁰F (71⁰C). Avoid cutting into too many meatballs, as you’ll lose some of that lovely melted cheese.
7. Remove the meatballs from the oven and let them rest for a few minutes before serving. If you’re making the marinara sauce at the same time, keep the meatballs warm while you finish the sauce.

Spaghetti in Homemade Spicy Marinara Sauce

1. Pour 1 can of whole tomatoes into a large bowl and crush them by hand until broken down but still slightly chunky. Add 1/2 cup water to the empty can, swirl it around to collect the remaining tomato juices and pour it into the bowl. Stir and set aside.
2. Heat 1 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 small finely diced onion and cook for approximately 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
3. Add 6 chopped garlic cloves and stir for about 30 seconds, just until fragrant and sizzling. Don’t let the garlic brown, as it can turn bitter.
4. Pour in 1/2 cup white wine, if using, and scrape the bottom of the pan to loosen any flavourful browned bits. Let the wine simmer for 2 to 3 minutes until slightly reduced.
5. Add the crushed whole tomatoes and their juices, 2 tbsp tomato paste, 2 bay leaves, 1 small dried whole red chili or a pinch of crushed red pepper flakes (or both), 1/4 tsp dried thyme, 1/2 tsp ground black pepper and 1 tsp kosher salt. Add 1 large sprig of fresh basil, including the stem, and allow it to wilt into the sauce before gently submerging it.
6. Bring the sauce to a gentle simmer, then reduce the heat to low and cook uncovered for approximately 15 minutes, stirring occasionally, until thickened and the flavours have had time to develop. If using dried oregano instead of fresh basil, add 1/4 tsp dried oregano and taste the sauce after 10 minutes. Add a little more oregano, salt or pepper if needed.
7. Remove and discard the bay leaves, whole chili and fresh basil sprig. If you prefer a smoother sauce that’s still a little chunky, transfer it to a food processor and pulse a few times. Don’t blend it into a completely smooth purée. Return the sauce to the saucepan and keep it over very low heat.
8. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water in case you need to loosen the sauce.
9. Use a pasta spoon or tongs to transfer the cooked spaghetti directly into the warm marinara sauce. Toss gently to coat, adding a splash of reserved pasta water if the sauce is too thick. Let the spaghetti mingle with the sauce for a minute or two over low heat.
10. Divide the saucy spaghetti among serving plates, arrange the mozzarella stuffed meatballs on top and spoon over any extra marinara sauce. Finish with a little fresh basil, if you like, and serve while the cheese is still soft and melted.