Spaghetti with Meatballs

Method

1. In a bowl, combine 400 g pork, 500 g beef, 130 g grated Parmesan, 2-3 eggs, a bunch of chopped parsley, a generous grind of pepper, and a pinch of salt. Optionally add bread soaked in milk or nutmeg.
2. With wet hands, mix everything until well combined.
3. Shape the mixture into meatballs of the desired size.
4. Roll the meatballs in breadcrumbs.
5. Heat abundant peanut oil in a pan and fry the meatballs until golden and crispy.
6. In another pan, sauté 2 cloves of garlic (skinned) and a little chili in extra virgin olive oil.
7. Add tomato passata, salt, and pepper. Cook for 10 minutes.
8. Meanwhile, cook spaghetti in salted boiling water until al dente.
9. Add the fried meatballs to the tomato sauce and let them simmer for a few minutes.
10. Drain the pasta, add to the sauce with the meatballs, toss well, and serve.