Betti's fusilli casserole with spicy mini balls

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp parsley, finely chopped
• Harissa or chili powder
• salt and pepper
• 500 g pasta (fusilli)
• 2 tbsp butter
• 2 tbsp flour
• 140 g tomato paste
• 2 can/n tomatoes (Pizza tomatoes), 400 g each
• 600 ml water
• 1 tsp, heaped herbs of Provence
• 1 tsp, heaped sugar
• 100 g sheep’s cheese
• 100 g Parmesan, coarsely grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the fusilli in boiling salted water until al dente, then drain well. Peel and finely chop the onion and garlic, add them to the minced meat along with the parsley, 1 tablespoon of harissa, salt, and pepper, and mix well. Heat the butter in a saucepan, add the flour, and cook until lightly browned. Stir in the tomato paste with a whisk, then deglaze with the pizza tomatoes. Bring to a boil, and add enough water to make a creamy sauce. Season to taste with sugar, salt, harissa, Provençal herbs, and pepper. Form the meat mixture into small balls, add them to the tomato sauce, and cook for about 15 minutes. Preheat the oven to 200°C (400°F). Crumble the feta cheese, mix it with the fusilli, and pour the mixture into a large baking dish. Pour the tomato sauce and meatballs over the meatballs. Sprinkle with Parmesan cheese, place the casserole in the oven and bake for about 15 minutes until golden brown.