Get your strog on with this meatball version of the rib-sticking Russian classic that takes the comfort factor way up. Creamy and robust with hand-rolled balls of beef mince, this is a dish that calls you back for seconds. Maybe even thirds.
Bring a saucepan of salted water to the boil for the pasta. Peel and thinly slice eschalot. Thinly slice mushrooms.
Cook pasta in the saucepan of boiling water for 9 minutes or until al dente. Drain, reserving 1 cup (250ml) pasta cooking water. While pasta is cooking, continue with step 3.
Place mince, breadcrumbs, 40ml (2 tablespoons) water, Italian Kitchen Herbs, ½ teaspoon sea salt flakes and pepper in a bowl and, using clean hands, mix to combine. Roll into 8 meatballs.
Heat oil in a frypan over medium-high heat. Add meatballs and cook, turning occasionally, for 5–6 minutes or until browned.
Add eschalot, mushroom and a pinch of salt and pepper and cook, stirring occasionally, for 2–3 minutes or until softened and golden brown. Add paprika and tomato paste and cook, stirring, for a further 30 seconds or until fragrant.
Add reserved pasta water to the pan, bring to a simmer and cook for 1–2 minutes or until sauce has thickened and meatballs are cooked through. Add pasta, baby spinach leaves and sour cream and stir to warm through. Divide pasta between bowls and serve with salad leaves dressed with your favourite dressing.