Spiced Beef Meatball Spaghetti

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

• Meanwhile, pour boiling water into a large saucepan over high heat with a pinch of salt. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain spaghetti, then return to saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Wipe out and return frying pan to medium-high heat, with a drizzle of olive oil. • Cook onion, stirring, until softened, 4-5 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes.

• Add Aussie spice blend and cook, stirring, until fragrant, 1 minute. • Add tinned cherry tomatoes, beef-style stock powder and reserved pasta water. Simmer, lightly crushing tomato with a spoon, until slightly reduced, 3-4 minutes. • Remove pan from heat and add baby spinach leaves, the butter, cooked meatballs and spaghetti. Stir to combine and season to taste.