Spaghetti with Meatballs

Method

1. Put 15 g of dried breadcrumbs in a bowl, pour over 2 tbsp of milk and leave to soak for 5 minutes until the crumbs are pasty. Grate 1 garlic clove and finely slice the other.
2. Add 120 g of minced beef and pork to the soaked crumbs with 1 egg yolk, 15 g of grated Parmesan, the grated garlic clove, half of the 1 tbsp of chopped parsley, a good pinch of salt and plenty of black pepper. Mix with your fingertips just until combined — overworking makes the meatballs tough — then roll into 6 walnut-sized balls, about 30 g each, and chill while you start the sauce.
3. Heat 2 tsp of olive oil in a small heavy frying pan or sauté pan over a medium-high heat. Brown the meatballs on all sides for 4–5 minutes, turning gently; they should be well coloured but still raw in the middle. Lift them onto a plate.
4. Lower the heat, add the sliced garlic clove and 0.25 tsp of dried oregano to the same pan and fry for 30 seconds until fragrant but not browned. Pour in 180 g of passata plus 3 tablespoons of water, scrape up the sticky bits and season with a pinch of salt.