Why your meatballs fall apart (and how to fix it!)

מצרכים

• For the meatballs:
• 500g beef mince (20% fat)
• 500g pork mince
• 2 slices artisan white bread, torn
• 100ml milk
• 3 garlic cloves, finely grated
• 60g parmesan, grated
• A small bunch of parsley, chopped
• 1 large egg
• ½ tsp freshly grated nutmeg
• 1 tsp dried oregano
• 1 tsp Marmite
• Salt and black pepper
• 1 ball mozzarella, cut into 18 small cubes
• Olive oil for cooking
• For the sauce:
• 4 garlic cloves, sliced
• 1 tsp sugar
• 1 tbsp red wine vinegar
• 2 × 400g tins whole plum tomatoes
• A splash of red wine (to deglaze)
• Salt and black pepper
• To serve:
• 400g spaghetti
• Extra parmesan
• 00:00 The ultimate spaghetti and meatballs
• 00:46 The meat: pre-salting for tender texture
• 01:32 The panade, the parmesan and the Marmite secret
• 04:48 Browning the mozzarella-stuffed meatballs
• 05:58 The gastrique tomato sauce
• 08:00 Plating up
• 08:41 The mozzarella cheese pull
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