Ingredients:

  • 100 g (3.5 oz) Fresh White Bread Crumbs (or Panko)
  • 60 ml (1/4 cup) Whole Milk
  • 450 g (1 lb) Ground Beef (80/20 fat ratio)
  • 225 g (8 oz) Ground Pork (or mild sausage meat, removed from casing)
  • 1 Large Egg, lightly beaten
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tbsp Olive Oil (for searing)
  • 180 g (6.5 oz) / 1 cup Unsalted Butter, cut into cubes
  • 6 cloves Fresh Garlic, finely minced (about 2 tbsp)
  • 400 g (14 oz) Dried Tagliatelle or Linguine Pasta
  • 2 tbsp Olive Oil (for pasta water)
  • Salt for the pasta water
  • 250 ml (1 cup) Reserved Pasta Cooking Water
  • 120 g (4 oz) / 1 cup Freshly Grated Parmigiano Reggiano (plus extra for serving)
  • 1/4 cup Fresh Parsley, roughly chopped (for garnish)

Instructions:

  1. Create the Panade: In a large mixing bowl, combine the breadcrumbs and milk. Let it soak for 5 minutes until fully saturated and softened. This creates the 'panade,' which keeps the meatballs tender.
  2. Mix Ingredients: Add the ground beef, pork, beaten egg, 2 tbsp parsley, oregano, salt, and pepper to the bowl with the panade.
  3. Combine Gently: Use your hands to gently combine the ingredients until just mixed. Do not overmix, or the meatballs will become tough.
  4. Shape and Chill: Roll the mixture into uniform balls, approximately 4 cm (1.5 inches) in diameter (yields 18-20 meatballs). Place them on a plate or tray and chill them in the refrigerator for 20 minutes.
  5. Sear the Meatballs: Preheat the oven to 200°C (400°F). Heat 1 tbsp of olive oil in your skillet over medium-high heat. Sear the meatballs in batches, turning occasionally, until golden brown all over (about 3-4 minutes per batch).
  6. Finish Cooking: Transfer all the seared meatballs to the preheated oven. Bake for 12-15 minutes, or until the internal temperature reaches 74°C (165°F). Remove and keep warm.
  7. Boil Pasta: While the meatballs finish, bring a large pot of heavily salted water to a rolling boil. Add the pasta and 2 tbsp of olive oil. Cook until al dente—usually 1 minute less than the package instructions.
  8. Reserve Water: Before draining, carefully scoop out and reserve 250 ml (1 cup) of the starchy pasta cooking water. Drain the pasta immediately.
  9. Make the Butter Sauce: Place the skillet used for the meatballs over medium-low heat. Add the cubed butter and the minced garlic. Cook gently for 1-2 minutes until the butter is melted and foaming, and the garlic is fragrant but not browned.
  10. Introduce Pasta Water: Add half of the reserved pasta water to the skillet, scraping up any delicious browned bits (the fond). Bring to a simmer.
  11. Emulsify the Sauce: Add the drained al dente pasta and the meatballs to the skillet. Toss thoroughly. Turn the heat to low, and gradually sprinkle in the Parmesan cheese while continuously tossing or shaking the pan. Add more pasta water, spoon by spoon, until the Parmesan melts into the liquid, forming a glossy, emulsified sauce that evenly coats the pasta.
  12. Final Seasoning and Serve: Stir in the final chopped fresh parsley. Taste and adjust for salt and pepper. Serve immediately, topped with extra grated Parmesan.