Spicy Spaghetti & Mozzarella Stuffed Meatball

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Peel and finely dice half your brown onion[s] and grate the remaining onion

Peel and finely chop (or grate) your garlic

Drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper and tear into small, bite-sized pieces

Add your beef mince to a large bowl with the grated onion, panko breadcrumbs, half the chopped garlic, half your beef stock mix (you'll use the rest later!), 1 tsp [1 1/2 tsp] [2 tsp] cold water and a pinch of salt and pepper and give everything a good mix up (clean hands is the best way) – this is your meatball mixture

Divide the meatball mixture into 2 balls per person, then flatten into circles (big enough to enclose the mozzarella)

Split the torn mozzarella equally between each meatball

Wrap the meatball mix around the filling to form 2 meatballs per person and seal them tightly on all sides so that there aren't any gaps – these are your stuffed meatballs

Add the stuffed meatballs to a baking paper-lined oven-proof dish (or two!) and drizzle with a little olive oil

Put the dish[es] in the oven for 25-30 min or until browned, cooked through and the top of the meatball has cracked open (no pink meat!) – these are your mozzarella stuffed meatballs

Once the meatballs are in the oven, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced onion with a pinch of salt and cook for 6-7 min or until softened and slightly caramelised

Dissolve the remaining beef stock mix and half your balsamic vinegar (save the rest for garnish!) in 200ml [250ml] [350ml] boiled water – this is your balsamic stock

Once the onion has slightly caramelised, add your tomato paste and remaining garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes and balsamic stock with a pinch of salt and a very generous grind of black pepper, then stir it all together and bring to a boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-14 min or until thickened, stirring occasionally – this is your rich tomato sauce

While the sauce is cooking, bring a pot of boiled water with a pinch of salt to the boil over a high heat

Once boiling, add your spaghetti and cook for 7-9 min or until almost cooked

Tip: Your pasta will finish cooking in the sauce!

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Add the cooked spaghetti, a splash of starchy pasta water and any meatball cooking juices to the sauce

Stir it all together and cook for a final 1-2 min or until the sauce has thickened and the spaghetti is nicely coated

Meanwhile, wash your salad and pat dry with kitchen paper

Stir 1/3 of your sriracha (can't handle the heat? Go easy!) through the spaghetti – this is your spicy tomato spaghetti