1. |
Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine then set aside the mixture until the crumbs have absorbed all the milk. |
2. |
Place the ground beef into a large bowl and add the onion, minced garlic, egg yolk and parmesan. |
3. |
Add the breadcrumb mixture, nutmeg and parsley. Season with salt, pepper and nutmeg and mix well. Form into 8 large meatballs. |
4. |
Pre-heat a large, heavy skillet over medium-high heat. When it’s hot add a splash of olive oil, enough to cover the bottom. Add the meatballs. Patiently sear them until they are well browned on all sides. Drain off any excess fat. |
5. |
Add the tomato sauce and simmer until the meatballs have cooked through about 15-20 minutes. |
6. |
Cook the spaghetti in lots of boiling salted water, drain without rinsing and serve with the meatballs. |
7. |
Note: add more of an ingredient you like or less of something you don't. |