How to spaghetti with lean pork meat balls

Ingredients, 2 red onions, 500g pork mince,1 egg, 1 cup (70g) fresh breadcrumbs, 4 slices of bacon, 1 tablespoon of oregano, 1 tablespoon olive oil.

2 garlic cloves, 1/2 cup of beef stock. 800g of cans diced tomatoes, 500g spaghetti and Parmesan.

Chopping the onions

Combine the grated onion, pork mince, egg, breadcrumbs and oregano in a large bowl.

Roll tablespoons full of the mince mixture into balls and place on an oven tray lined with baking paper

Heat a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 2-3 minutes or until brown all over.

Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.

Add the stock and bring to the boil. Cook for 2 minutes or until stock reduces by half.

Meanwhile, cook the spaghetti following packet directions until al dente. Drain well.

Add the tomatoes and cook for 5 minutes or until heated through. Return the meatballs and cook, stirring occasionally, for 5 minutes or until heated through.

Divide the spaghetti among serving bowls. Top with meatballs and tomato sauce. Serve topped with shaved parmesan.