Step 1

Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add the garlic and cook for 1 to 2 minutes, or until soft.

Step 2

In a large bowl, whisk together the eggs and parsley. Add the browned garlic, ground meats, and cheese. Gently mix everything together until combined.

Step 3

Add the breadcrumbs to the mixture, one tablespoon at a time, until the mixture holds together. Season with salt and pepper, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Step 4

Heat 1 cup of olive oil in a large frying pan over high heat. Form the meat into 44-centimeterballs, and add them to the pan. Fry the meatballs until they’re golden brown on all sides.

Step 5

Carefully remove the balls and place them on a baking sheet lined with paper towels.

Step 6

Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the onion, garlic, and chili flakes and cook until the onion is soft. Add the tomato paste and cook for another 30 seconds.

Step 7

Stir in the mashed plum tomatoes and leave to simmer, uncovered, for 10 minutes. Add the Cubano peppers and parsley sprigs, season to taste with salt and pepper, and bring the sauce to a boil. Cook for 10 minutes, stirring occasionally.

Step 8

Add the meatballs to the sauce, and reduce the heat to medium. Continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes.

Step 9

Add the cooked spaghetti to a large pan. Add some of the sauce and toss to coat. Stir in the chopped basil.

Step 10

Spoon the meatballs and sauce over the spaghetti. Grate Parmesan over the top and garnish with fresh parsley sprigs. Enjoy!