Spaghetti with a Giant Meatball | RICARDO

Ingredients

• 1/2 cup (125 ml) Japanese panko breadcrumbs (or regular breadcrumbs)
• 1/4 cup (60 ml) milk
• 1 cup (250 ml) finely chopped leek
• 2 cloves garlic, finely chopped
• 1/4 teaspoon (1 ml) crushed red pepper flakes, or to taste
• 1/4 teaspoon (1 ml) fennel seeds, ground
• 3 tablespoons (45 ml) olive oil
• 1 lb (454 g) ground meat mixture (veal, beef, and pork)
• 1 egg, lightly beaten
• Salt and pepper
• 1 clove garlic, lightly crushed
• 2 tablespoons (30 ml) olive oil
• 2 1/2 cups (625 ml) tomato sauce (or canned crushed tomatoes)
• 1/4 cup (60 ml) chopped fresh basil
• 3/4 lb (375 g) spaghetti
• 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese