Spaghetti Meatballs With Creamy Tomato Sauce

Preheat your oven to 200 degrees. In a large bowl, combine beef mince, finely chopped fresh oregano, fresh parsley, dried breadcrumbs, roughly 1/3 of a beaten egg per person, a pinch of salt, and pepper. Mix until just combined.

Roll the mixture into evenly sized balls, about the size of a golf ball. Place on a baking sheet lined with parchment paper. Bake in the oven for 15-20 minutes, or until cooked through.

While the meatballs are baking, cook the spaghetti according to the package instructions until al dente, then drain and set aside.

For the sauce, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped garlic and onion, sautéing until soft and translucent.

Add the chopped tomatoes and dried chilli flakes to the pan according to taste. Simmer for 10 minutes, allowing the sauce to thicken slightly. Season with salt and pepper.

Stir in a spoonful of cream cheese into the tomato sauce until fully incorporated and the sauce becomes creamy. Adjust the seasoning if necessary.

Add the baked meatballs to the creamy tomato sauce and gently mix to coat all the meatballs with the sauce.

Serve the spaghetti on plates, top with the meatballs and sauce. Garnish with finely grated Parmesan cheese and a sprinkle of chopped parsley.