Baked beef and pork meatballs with spaghetti

• 250 g ground beef
• 250 g ground pork
• 60 g panko breadcrumbs
• 60 ml whole milk
• 1 large eggs
• 60 g parmesan cheesefinely grated, divided — 30g for meatballs, 30g for serving
• 4 garlic clovesminced, divided — 2 for meatballs, 2 for sauce
• 1 tsp dried oregano
• 1 ½ tsp kosher saltdivided
• ½ tsp black pepper
• 2 tbs olive oil
• ¼ tsp crushed red pepper flakes
• 1 can canned crushed tomatoes800g can
• 1 tsp dried basil
• 1 tsp granulated sugar
• 400 g spaghetti
• 8 fresh basil leaves

1. 1

   Preheat the oven to 220°C (425°F). Line a half-sheet pan with parchment paper. Bring a large pot of generously salted water to a boil.

2. 2

   In a large mixing bowl, combine the panko breadcrumbs and milk. Stir and let the panko soak for 2 minutes until it forms a soft paste — this is a panade that keeps the meatballs tender.

   Tip: Don't skip the panade step. It's the difference between juicy meatballs and dense hockey pucks.

3. 3

   Add the ground beef, ground pork, egg, 30g of the grated parmesan, 2 minced garlic cloves, dried oregano, 1 teaspoon kosher salt, and black pepper to the breadcrumb mixture. Mix with your hands just until everything is evenly combined — don't overwork it or the meatballs will be tough.

4. 4

   Roll the mixture into roughly 20 meatballs, about 3cm (golf ball size) each, and place them on the lined sheet pan with a little space between each one. Bake for 18-20 minutes until the meatballs are golden brown on the outside and cooked through with no pink remaining in the center.

   Tip: Damp hands make rolling much easier and prevent sticking.

5. 5

   While the meatballs bake, start the sauce. Heat the olive oil in a large skillet over medium heat. Add the remaining 2 minced garlic cloves and the crushed red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and just barely golden, about 45 seconds — don't let it burn.

6. 6

   Pour in the crushed tomatoes, then add the dried basil, sugar, and remaining ½ teaspoon kosher salt. Stir well, bring to a gentle simmer, then reduce heat to medium-low. Let the sauce bubble gently for 12-15 minutes, stirring occasionally, until it thickens slightly and the color deepens from bright red to a richer, darker hue.

   Tip: The sugar isn't making the sauce sweet — it's just rounding out the acidity of the tomatoes.

7. 7

   While the sauce simmers, cook the spaghetti in the boiling water according to package directions until al dente — it should have a slight bite at the center when you test a strand. Reserve 120ml of the starchy pasta water before draining in a colander.

8. 8

   When the meatballs are done, nestle them into the sauce in the skillet. Gently spoon some sauce over the top and let them warm together for 2 minutes so they absorb some flavor.

9. 9

   Add the drained spaghetti directly to the skillet with the meatballs and sauce. Toss gently with tongs, adding a splash of the reserved pasta water to help the sauce cling to the noodles — you want everything glossy and well-coated.

10. 10

    Divide among bowls and top with the remaining 30g of grated parmesan and fresh basil leaves.

    Tip: Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in a skillet over medium-low heat with a splash of water to loosen the sauce, or microwave covered.

• sheet pan (half-sheet (18x13 inch))
• large pot (6-liter (6-quart))
• large skillet (30cm (12-inch))
• mixing bowl (large)
• colander

Per serving

Nutritional values are estimates only.