I made meatballs🍝 ingredients: for the meatballs 250g beef mince (high fat) 250g pork mince (high fat) soaked breadcrumbs in milk (I didn’t measure this sorry) 1 egg 3 garlic cloves parsley as much parmesan as you want salt & pepper ((before shaping test a lil meatball in a pan to see if you need to add anything else)) for the sauceeee: olive oil as many garlic cloves as ya fancy basil stems 2 canned tomatoes (@Mutti Pomodoro UK the best) salt, pepper and sugar now to cook: first, let your breadcrumbs soak in some milk for a good 10 mins. Then add everything to a bowl and mix well with your hands. I let the mixture sit in the fridge for a lil bit before shaping the meatballs, but idk if that’s what you’re supposed to do. I’m not a chef lol. for ya sauce, fry some garlic and basil stems till soft and not burnt. My pan was a lil too hot. Then add your can of tomatoes, salt, pepper and, if needed (I think it’s needed), a lil bit of sugar so it’s not too acidicyyy. Let it simmer for idk 10 mins, who’s counting? back onto them meatballs, just give them a sear in another pan so they get some colour and a crust on the outside. Don’t worry about them being cooked through, as once they’re seared, add them to ya sauce and cover for 15 mins on a low heat. If you have to check the internal temp of your food like me or you’ll freak out, 75°C / 167°F for 30 seconds and they’re safe to eat. I’m not going to tell you how to boil pasta. But once your pasta is cooked, I remove the meatballs from the sauce just so they don’t break when mixing in the pasta. Then serve with as much parm as you like and a singular basil leaf. you’re welcome #cookwithme — @meg.ofitness TikTok