Method

• 01. Preheat the oven to 180°C.
• 02. Add the mince, breadcrumbs, egg, basil, parsley, oregano, salt, pepper, garlic, grated carrot, cheese, and water together. (Your hands are the best tool). Do not over work the mixture.
• 03. Roll the mixture into gold ball-sized meatball and place on a ungreased baking sheet.
• 04. Bake for 10 minutes, then remove the baking sheet from the oven and use a metal spatula to turn the meatballs (they will stick a bit should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes until they are nicely browned and almost cooked through.
• 05. Cook the Spaghetti following the instructions and drain.
• 06. In the meantime, bring the tomato and onion sauce to a simmer in a large pan. Taste it and adjust the seasoning if necessary. Transfer the browned meatballs to the sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavours marry, and the meatballs are cooked through. Keep warm until ready to toss with the Spaghetti.
• 07. Serve topped with fresh basil and more grated cheese.