Dinner

Fill the largest pot with 5.76 l water and add 3 tbsp salt; bring to a boil over high heat.
Combine ground chuck, ground pork shoulder, bread crumbs, grated cheese, minced parsley, and lightly beaten eggs; add minced garlic, olive oil and seasonings and mix until combined.
Form the meat mixture into meatballs using an ice cream scoop or your hands, pressing lightly.
Heat olive oil in a heavy skillet over medium-low heat, add whole garlic cloves, brown on all sides, press into the oil then remove the cloves.
When the oil is hot, add meatballs in batches leaving space between them and turn often so they do not stick; maintain about 1/2 inch oil in the pan.
When browned on all sides, remove meatballs and drain on paper towels; continue cooking remaining batches.
Add the spaghetti to the boiling water and cook until al dente (about 12 minutes).
In the same oil, add red pepper flakes, crushed/chopped garlic and finely chopped onion and sauté 5–7 minutes; add beef stock, crushed tomatoes and herbs, bring to a simmer and cook about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and turn meatballs in the remaining sauce.
Place pasta on plates and top with meatballs, sauce and extra grated cheese.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.