Baked Lamb Meatballs with Spaghetti and Parmesan

Steps

1. Preheat oven to 230°C. Bring a large pot of salted water to the boil.
2. Make and roll meatballs Grate first carrot and place into a medium bowl, along with a good pinch of salt and remaining meatball ingredients. Mix well. Using clean, damp hands and a ¼ cup measure, roll into balls.
3. Sear meatballs Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook meatballs for 3-4 minutes, until browned on all sides but not cooked through (they will continue cooking later). Set meatballs aside and keep pan on heat.
4. Prepare tomato sauce Grate carrot and dice tomatoes 1cm. Add a drizzle of oil to pan and cook carrot along with onion, garlic and ginger paste and second measure of meatball spice mix for about 2 minutes, until fragrant. Add tomatoes and tomato passata and bring to a simmer.
5. Cook meatballs Return meatballs back to pan and sprinkle with first measure of Parmesan. Bake for 10-12 minutes, until meatballs are cooked through and sauce has thickened. Turn meatballs once to ensure even cooking. Stir spinach through sauce, until wilted. Season to taste
6. Cook pasta When meatballs have 5 minutes cook time remaining, cook pasta in pot of boiling water for 3-4 minutes, or until just tender. Drain and return to pot with a drizzle of oil to prevent sticking. Keep warm.
7. Divide spaghetti between bowls and top with meatballs and remaining Parmesan cheese.