Raymon Kim's Italian Meatball Pasta

• ground beef 200g
• ground pork 200g
• dry breadcrumbs 1 cup
• milk 1/2 cup
• Parmigiano Reggiano cheese powder 4 tablespoons
• Italian parsley a little
• flour 3 tablespoons
• garlic 5 cloves
• peperoncino 3 pieces
• whole tomatoes can 1 can (400g)
• fresh basil 5 leaves
• pasta 200g
• sugar 1 tablespoon
• salt a little
• pepper a little
• vegetable oil as needed

Recipe 🍳

Cooking tips 💡

• Using milk-soaked breadcrumbs helps prevent the meat from clumping and creates a softer texture.
• Whole tomato cans often have strong acidity; it's best to use only the solids and crush them by hand.
• To prevent meatballs from breaking apart, avoid flipping them too frequently while browning.