Expect jubilant cheers when you return the answer of 'spaghetti and meatballs' to the question of what's for dinner. Classics can never be wrong, so roll it up and revel in this rich and comforting Italian favourite that is so very right and super-easy to make.
Cook pasta in a saucepan of salted, boiling water for 11 minutes or until al dente. Drain pasta, reserving 60ml (¼ cup) pasta cooking water. While pasta is cooking, continue with step 2.
Place mince, ½ the Italian Kitchen Herbs, egg and panko breadcrumbs in a large mixing bowl with ¼ teaspoon sea salt and pepper. Using clean hands, knead mixture until well-combined. Roll into 6 equal-sized meatballs.
Heat oil in a frypan over medium heat. Add meatballs and cook, turning occasionally, for 6 minutes or until golden on the outside. Add tomatoes, 200ml water, remaining Italian Kitchen Herbs and stock cube and bring to a simmer. Crush garlic and add to pan. Cook for a further 6 minutes or until meatballs are just cooked through.
Add most of the parmesan (reserving some to serve) and remove from heat. Gently stir parmesan through sauce. Season with salt and pepper.
Add pasta and reserved pasta water to sauce and stir to combine.
Divide spaghetti and meatballs between bowls and top with remaining parmesan to serve.