Meatballs with Pesto Spaghetti; more spring flowers

Meatballs with Pesto Spaghetti Total time: 40 minutes Ingredients: 12oz (360gr) ground beef 3 tbs bread crumbs 1 tbs Dijon-style mustard 1 tbs ketchup 1 tbs red wine 1 tsp basil 1 tsp oregano 1/2 tsp paprika 2/3 cup (6oz, 180ml) chicken stock 4 tbs pesto sauce 4oz, (125gr) spaghetti Instructions: Cook pasta according to package directions, but drain when there is a minute left of cooking time In a large bowl mix bread crumbs, mustard, ketchup, wine, herbs and paprika. Add beef and mix well. Form into meatballs, about 1.5″ (5cm) in diameter; you should get 16. Heat stock in a large skillet over medium heat. It should be at least 1/4″ deep. Add more if needed.  Drop the meatballs in carefully, trying to keep them separate. Cover and simmer until meatballs are done, about 15 minutes.  Stir once or twice. Add pesto, stirring gently to combine. Add pasta and stir well. Simmer for 1 minute, or until sauce thickens a bit. Remove from heat, and serve.