Spaghetti with Ginger Meatballs

Total time: 35 minutes
    Fresh ginger and a bit of soy sauce add a subtle Asian flavor to these meatballs.

 Ingredients:

• 10oz (300gr) ground beef
• 1 egg
• 1/4 cup crumbs
• 1 tbs Dijon-style mustard
• 1 tbs soy sauce
• 1 tbs Balsamic vinegar
• 1 tbs minced ginger, divided in half
• 2 cloves garlic, divided in half
• 1 onion, divided 1/4  /  3/4
• 1 tbs dried parsley, divided in half
• 1 tbs dried thyme, divided in half
• 4oz (120gr) spaghetti   (make a circle with thumb & index finger, about 1" (2.5 cm) - 1 1/4" (3cm) in diameter, you're own personal pasta measurer that you can never misplace!)
• Sauce:
• half of the ginger, garlic, herbs,  3/4 onion
• 1 tsp paprika
• 1 tsp olive oil
• 1 tsp sesame oil
• 1 tsp soy sauce
• 15oz (450gr) whole tomatoes
• 1 tbs tomato paste
• 1/2 red bell pepper

 Instructions:

• Cook pasta according to package directions.
• Mince garlic and ginger.
• Roughly chop onion, then mince 1/4 of it.
• Roughly chop pepper.
• Roughly chop tomatoes, reserving all juices.
• In a large bowl, lightly beat egg with a fork.
• Add bread crumbs, mustard, vinegar, soy sauce, half of the ginger, garlic, herbs and the 1/4 minced onion. 
• Mix well, add beef, mix well (use your hands). 
• Form into meatballs, about 1.5" (5cm) in diameter. 
• In large nonstick skillet heat oils over medium heat.
• Add paprika and sauté briefly.
• Add remaining onion, garlic, ginger and pepper.  Sauté until tender and onion is transparent, 5 - 6 minutes. 
• Add tomatoes, sauce, tomato paste, soy sauce and remaining herbs. 
• Heat to a simmer. 
• Drop the meatballs in carefully, trying to keep them separate.  Cover and simmer until meatballs are done, about 15 minutes.  Stir once or twice. 
• When pasta is done, drain and put into a large bowl. 
• Pour meatballs and sauce over the top and serve.