Mitch Orr's Spaghetti Beef Meatballs

Soak the stale bread in the milk until soft. Squeeze out the excess liquid.

Gently sauté the finely diced eschalot and garlic until they are soft and translucent, add in the chopped marjoram. Leave to cool.

Toast the fennel seed and celery seed and blitz into a powder.

Combine the veal, spices, soaked bread, garlic, and eschalot together in a bowl. Ensure they are mixed together thoroughly. Season with salt.

Moisten your hands with a little water, this will help stop the mix from sticking to your hands. Shape into balls around the size of a 10 cent coin.

Toss the meatballs in the panko as you go so they don’t stick together.

Deep fry at 180 degrees for 1 minute to set the protein and brown the crumb.

Strain onto paper towel.

Sauté the garlic and eschalot in a little evoo until soft and translucent.

Add in the chopped sage and cook for 30 seconds to release the flavour.

Turn up the heat and deglaze the pan with the vermouth. Reduce the vermouth by ¾.

Add in the chicken stock, bring to the boil and allow to reduce. Add in the capers.

Add in the meatballs.

Emulsify the butter into the sauce to form a nice silky thickened consistency.

At the same time, cook your pasta in a large pot of salted boiling water.

When the pasta is al dente, strain it from the water and add to the pan of sauce.

Season the sauce with lemon juice and salt. Toss to combine and ensure the sauce has reduced enough to coat the pasta.