Spaghetti with Spicy Meatballs

• 1 package (500g) spaghetti pasta
• 1 vegetable stock cube
• 1 teaspoon salt

For the Meatballs

• 500 g minced pork or beef or a mix
• 1 small onion, cut into quarters
• 1 clove garlic
• 1 large slice of rustic bread, crust included
• 1 tablespoon vinegar
• 1 teaspoon Mild mustard
• ½ cup coarsely chopped parsley
• ½ teaspoon cumin (spice)
• ½ teaspoon yellow curry (optional)
• 1 egg
• 1 teaspoon salt
• 1 pinch black pepper

For the Sauce

• 1/3 cup olive oil
• 1 large clove garlic, mashed
• ½ cup wine
• 1½ cups lightly concentrated tomato juice
• 1 pinch sugar
• ½ teaspoon salt
• minimal black pepper

1. Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.
2. Prepare the meatballs: Place the minced meat in a bowl. In a blender, place the onion, garlic, bread cut into small pieces, vinegar, mustard, parsley, and blend. Add the mixture to the minced meat and add the cumin, curry (if using), egg, salt, and black pepper. Mix well until the ingredients are combined. Shape into small meatballs (you should get about 30) and place them on the tray. Bake in the preheated oven for 30 minutes.
3. Meanwhile, boil the pasta: In a saucepan, add plenty of water (about 3 liters) and when it boils, add the salt and the stock cube. Stir and add the pasta. Boil for about 8 minutes, until al dente. Drain, reserving 1 cup of the cooking water.
4. Meanwhile, make the sauce: In a deep frying pan, add the olive oil and sauté the garlic. Add the wine and when the alcohol has evaporated, add the tomato juice, sugar, salt, and black pepper. Lower the heat and simmer until the sauce thickens.
5. Next, add the reserved cooking water and put in the meatballs. Simmer for 1-2 minutes and add the spaghetti. Stir carefully, sprinkle with a little parsley, and serve. Serve grated cheese on the side so everyone can add as much as they like.