Spaghetti Meatballs

Add Eggland's Best Classic Egg (1) to a bowl of Ground Veal (10.5 oz) and whisk it through using a fork. Add Parmesan Cheese (to taste) and Salt (to taste) then continue to mix it well. Give the meatball ingredients a final mix using your hands. Pour some Extra-Virgin Olive Oil (as needed) onto a small plate, then rub some onto the palm of one of your hands.

Get a small amount of the mince, then roll it into a ball using the palm of your hand and place it onto a large, flat plate that has just a touch of oil on it so that the mini meatballs don’t stick to it! Boil water in a small saucepan and then cook the meatballs for 1-2 minutes. Using a large spoon with holes at the bottom, strain the mini meatballs and place them onto a small plate to rest.

Turn the stove up to medium heat. Get a large pot and add a generous amount of Extra-Virgin Olive Oil (as needed). Cut Onion (1/2) and Carrot (1) into small pieces and add these to the pan. Once it heats up, add Tomato Passata (2 2/3 cups) and mix using a wooden spoon. Then add Celery (3 stalks), Fresh Basil Leaves (4), and a small amount of Salt (to taste). Mix well and then leave to simmer on low heat for around an hour, mixing it every now and then.

Put a small saucepan on the stove at a low heat. Scoop up a large spoonful of sauce and add it in, then add all of the mini meatballs and mix the sauce through. Leave this to cook for about ten minutes.

Bring 5L of water to boil in a large pot. Add Spaghetti Alla Chitarra (to taste) and cook it for around 3-5 minutes. Every so often, mix a wooden fork through the pot so that the strands of pasta don’t stick together. Then, add another generous amount of sauce on top before sprinkling LOTS of freshly grated parmesan over it and mixing through. Then, add the DELICIOUS mini meatballs, mix through again. Serve and enjoy!