Lamb and Fennel Meatball Spaghetti with Harissa Sauce

Crack egg into a large bowl and lightly beat. Add panko breadcrumbs and mix thoroughly until well combined.

Pick parsley and oregano leaves from their stems and finely chop. Reserve a few oregano leaves to garnish. Crumble feta into the bowl with the breadcrumb mixture. Add mince, fennel seeds, parsley and ½ the oregano and season with salt and pepper. Give it a good mix to combine. Using slightly wet hands, roll mixture into 8 equal-sized balls.

Heat oil in a large, deep, non-stick frypan over high heat. Add meatballs and cook for 4 minutes, turning regularly, or until browned. Remove meatballs from pan and set aside.

Reduce heat to medium-low, add Not-So-Hot Harissa blend, tomatoes, sugar, remaining chopped oregano and 60ml (¼ cup) water to the pan. Season with salt and pepper and bring to a simmer. Return meatballs to frypan and simmer for 6–8 minutes or until cooked through.

Meanwhile, cook spaghetti in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) cooking water.

Add pasta to harissa sauce with reserved cooking water and carefully toss to coat, taking care not to break up meatballs. Divide between bowls and top with reserved oregano leaves to serve.