Spaghetti with meatballs or spaghetti con polpettine

Peel the onion and chop very finely
Using your fingers combine the minced beef, bread crumbs, Parmesan cheese, chopped onion, egg, lemon rind and juice, salt and pepper in a large bowl.
Roll tablespoonful of the mixture into balls then roll the balls in the seasoned flour
Heat the oil in a large pan and the fry the meatballs in batches until golden
Remove from pan, drain on paper towels and set aside.
Drain excess oil and juices from pan

To make the sauce:
Combine tomato paste / puree, beef stock, wine, oregano, garlic, salt and pepper in pan and bring to the boil.
Reduce the heat and return the meatballs to the pan
Simmer for 15-20 minutes
Meanwhile, add the spaghetti to a large pan of rapidly boiling water and cook until ‘al dente’ then drain.
Put the butter on another pan and melt it on medium heat
Add the spaghetti on the melted butter and toss it with a fork
Roll the spaghetti using the fork and place them on the serving plate
Add the sauce with the meatballs around the spaghetti