Baked Beef and Bacon Meatballs with Spaghetti and Feta

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil. Lightly grease a large baking dish (measuring about 25 x 30cm).
2. Mix all meatball ingredients together in a large bowl until well combined and season with pepper. Use a tablespoon measure to scoop out mixture and roll into balls.
3. Heat a drizzle of oil in a large fry-pan on high heat and cook meatballs for 2-3 minutes, turning often, until browned (but not cooked through). Transfer to prepared baking dish in a single layer and set aside.
4. Wipe pan clean of any vegetable pieces and return to a medium-high heat with a drizzle of oil. Cook onion, second measure of pumpkin and carrot for about 3 minutes, until soft. Add meatball sauce spice mix and tomato paste and cook a further 30 seconds, until fragrant.
5. Add stock, canned tomatoes, vinegar and sugar. Bring to a simmer and cook on low-medium heat for about 5 minutes, until sauce is quite thick. Season with salt and pepper, stir through spinach then pour sauce over meatballs to cover. Shake dish a little to evenly distribute sauce then crumble over feta.
6. Bake meatballs and sauce in oven for 10-12 minutes, until feta starts to brown and meatballs are cooked through. While the meatballs are baking, cook spaghetti in pot of boiling water for 10-12 minutes, until just tender. Drain well, return to pot and drizzle with a little oil to prevent sticking.
7. divide spaghetti between plates and spoon over baked beef and bacon meatballs.