Step 1

Bring a full kettle to the boil.

Step 2

Combine all meatball ingredients in a bowl and mix well. Using clean, damp hands, shape into golf ball sized balls. Set aside.

Step 3

Heat oil in a large fry-pan over medium heat. Add onion, garlic and oregano and cook for 3-4 minutes until softened. Add tomato passata, sugar, salt and pepper to the pan. Half fill the empty passata bottle with ½ cup boiling water, screw on lid, shake and pour into pan. Simmer sauce for 4-5 minutes until slightly thickened. Stir through milk.

Step 4

Add meatballs to tomato sauce and simmer on medium-low for 8-10 minutes, until cooked through (do not stir the sauce). Turn meatballs halfway through cooking.

Step 5

While the meatballs cook, bring a large pot of salted water to the boil. Add pasta and cook for 8 minutes until al dente (just cooked). Drain and gently toss with meatballs and sauce.

Step 6

Toss salad ingredients together.

Step 7

To serve, spoon spaghetti and meatballs into bowls, sprinkle with parmesan cheese and garnish with parsley, if desired. Serve salad on the side.