Spaghetti and Mini Lamb Meatballs

Method

1. Soak the bread: Tear the bread into small pieces and place in a bowl with the milk. Leave for 5 minutes, then mash with a fork into a soft paste.
2. Make the meatballs: In a large bowl, mix the lamb mince with the soaked bread, egg, garlic, rosemary, lemon zest, Pecorino, and a good pinch of salt and pepper. Roll into small meatballs, about the size of a walnut.
3. Brown the meatballs: Heat the olive oil in a large frying pan over medium heat. Add the meatballs in batches and brown them on all sides (they don’t need to be fully cooked through at this stage). Add extra oil if the pan looks dry.
4. Add the sauce: Stir in the crushed tomatoes and season lightly with salt and pepper. Simmer gently for 10 minutes, until the meatballs are cooked through and the sauce has thickened.
5. Cook the pasta: Meanwhile, bring a large pot of salted water to the boil. Add the spaghetti and cook until just shy of al dente.
6. Combine pasta & sauce: Using a slotted spoon or spider, lift the spaghettini straight from the pot into the sauce, carrying some of the starchy cooking water with it. Toss gently over medium heat for 1–2 minutes until the pasta is well coated, adding more pasta water if needed for a silky finish.
7. Serve: Divide among bowls and scatter with parsley and extra Pecorino if desired.