Spaghetti and Meatballs

Instructions

1. Heat the oven to 425°F and line the baking sheet with foil. Soak the breadcrumbs in the milk for 5 minutes; this is what keeps the meatballs soft.Heat the oven to 220°C and line the baking sheet with foil. Soak the breadcrumbs in the milk for 5 minutes; this is what keeps the meatballs soft.

   Start 5:00 timer

2. Add the beef, pork, egg, Parmesan, garlic, parsley and salt and mix gently with your hands just until combined. Roll into 18 balls about 1½-inch across and set them on the sheet.Add the beef, pork, egg, Parmesan, garlic, parsley and salt and mix gently with your hands just until combined. Roll into 18 balls about 3.8 cm across and set them on the sheet.

3. Bake until browned, 15 minutes. They’ll finish cooking in the sauce.

   Start 15:00 timer

4. Meanwhile warm the oil and sliced garlic in the deep skillet over medium heat until the garlic is pale gold, 2 minutes. Add the tomatoes and salt and simmer for 10 minutes.

   Start 2:00 timerStart 10:00 timer

5. Add the meatballs to the sauce and simmer gently, turning them now and then, until cooked through, 20 minutes. They should reach 160°F. Stir in the basil.Add the meatballs to the sauce and simmer gently, turning them now and then, until cooked through, 20 minutes. They should reach 71°C. Stir in the basil.

   Start 20:00 timer

6. Cook the spaghetti in a big pot of salted boiling water until al dente, drain and toss with some of the sauce. Serve with meatballs, more sauce and Parmesan.