Spaghetti with meatballs and tomato sauce

Combine the minced meat, grated cheese, bread crumbs, paprika and garlic together. Divide the resulting mass into 18–20 servings and roll each into a ball.

To save time in the future, you can prepare meatballs in advance and store them in the freezer.

Brown each of the meatballs in a small amount of vegetable oil over high heat so that the meat seizes on the outside, but remains moist on the inside.

When preparing two dozen meatballs at once, it is better not to put them in a bunch in one bowl, but to fry in portions.

Reduce heat, add chopped onion to the meatballs and leave to fry until transparent.

Add chopped garlic and pour in the tomato juice and paste mixture. Then add the peeled and crushed tomatoes.

Pour in 600 ml boiling water, salt the contents of the dishes well and put the spaghetti with thyme sprigs.

Choose aromatic herbs to your taste. Fresh rosemary or a dried blend of Italian herbs are also great.

After the liquid has boiled, reduce heat to low and leave the dish covered for 10-12 minutes.

Stir the spaghetti periodically to keep it from sticking.

When the excess liquid has been absorbed and the spaghetti is cooked through, sprinkle the dish with coarsely grated cheese and chopped herbs and serve.