Ingredients:

5-6 tbls tomato sauce (not paste)
1\4 cup oil
1 1\2 cups onions, roughly chopped
2 - garlic cloves, crushed
1 teaspoons oregano
2 teaspoons salt
2 teaspoon chilli powder
1 teaspoon pepper
2\3 cup fresh breadcrumbs
3 tablespoons milk
1\4 cup onion, finely chopped
1 teaspoon garlic, minced
2 tablespoons coriander leaves, chopped
1\3 cup parmesan cheese, grated
1 large egg, beaten
500 grams minced meat (keema)
450 grams spaghetti

How to Prepare:

Make Sauce:
Heat oil in heavy large skillet over medium-low heat. Saute onions, about 8-10 minutes. Add garlic; stir 1 minute then add tomatoes sauce, 1 teaspoons oregano, salt, crushed chilies and 2 cups water or stock. Bring to boil, reduce heat and simmer until sauce thickens, . Adjust the seasoning with salt and pepper. Set sauce aside.

Make Meatballs:
Preheat oven to 350?F. Lightly oil baking sheet. Combine bread crumbs and milk in a large bowl, keep aside for 5 minutes. Add onion, garlic, coriander leaves, chili powder, Parmesan, egg, salt and pepper to the crumbs. Stir to combine the ingredients. Add minced meat. Using hands, knead the mixture well. With wet hands form mixture into 1 1/4-inch balls and place them on baking sheet. Bake until meatballs are light brown and cooked through, about 30- 35 minutes. Add to sauce. Cook spaghetti in a large pot of boiling salted water until just tender but still firm to bite. Drain in a colander. Mound the spaghetti in the dish. Bring sauce and meatballs to simmer. Spoon the sauce over spaghetti.