Paprika meatballs supper recipe, by Marley Spoon

Prepare ingredients:

Preheat the oven to 200°C (fan). Peel and finely chop the onion and garlic. Wash and roughly chop the parsley. Wash, deseed and finely chop the pepper. Separate the egg. Boil the kettle for cooking the pasta.

Make meatballs:

In a medium bowl, mix the mince, egg yolk, breadcrumbs, paprika powder and half of the chopped onion, half of the parsley and a good pinch of salt and pepper. Shape into ten golf balls and place on a baking tray. Bake in the oven for 10mins, turning halfway through.

Cook spaghetti:

Place the spaghetti and ½ tsp salt in a medium-sized saucepan. Fill with boiling water and cook for 10-12mins on a high heat until al dente. Reserve a good ladle full of the cooking water and drain.

Make sauce:

Meanwhile, heat 1tbsp oil in a large frying pan on medium heat. Fry the remaining onion, garlic and pepper for 6mins, until soft. Add chopped tomatoes, sugar and vinegar (balsamic). Simmer for 6mins, until thickened. Add meatballs and cook for a further 2mins.

Add spaghetti to sauce:

Now, add the drained spaghetti to the frying pan with the meatballs and sauce, so the pasta is coated. If the sauce is too thick, stir in some of the reserved cooking water. Season well with salt and pepper.

Serve:

Divide the spaghetti between two dishes. Top with the meatballs and sprinkle over the remaining parsley.