Beef and Venison Meatballs with Spinach Spaghetti

Steps

1. Bring a medium pot of salted water to the boil. In a large bowl, beat egg. Grate mushrooms and add to bowl with egg along with mince, Italian meatball blend and salt. Mix well. Using clean hands, shape into golf ball-sized balls. Set aside on a plate.
2. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook meatballs for 8 minutes, turning often until just cooked through. Set aside to rest for 2-3 minutes.
3. While meatballs cook, prepare sauce. Finely dice onion and mince garlic. Heat a drizzle of oil in a medium pot on medium heat. Cook onion, garlic and salt for 1-2 minutes until tender.
4. Add chopped tomatoes and vinegar and bring to a simmer. Simmer on low for 4-5 minutes for flavours to infuse and until sauce is slightly reduced. Set aside to keep warm.
5. Cook spinach spaghetti in pot of boiling water for 2-3 minutes until tender. Drain well and return to pot with a drizzle of oil to prevent sticking. Cut cherry tomatoes in half and crumble feta.
6. To serve, divide spinach spaghetti between plates and top with meatballs. Spoon over tomato sauce and sprinkle with cherry tomatoes, feta and basil.