Step 1: Prepare Meatball Mixture

Add 500g of beef mince to a bowl. Add 1/2 finely chopped onion, 1 minced garlic clove (about 1 tsp), 1/2 cup dry breadcrumbs, and 1 egg. Season generously with salt and pepper. Using clean hands, mix everything together until nicely combined.

Step 2: Form Meatballs

Take ping-pong ball-sized amounts of the meat mixture and roll them into balls. This recipe yields about 18 meatballs. Do not make them much bigger to ensure even cooking.

Step 3: Brown Meatballs

In a large saucepan over medium heat, add a little oil. Once hot, place the meatballs into the pan. Cook for 1 minute, then flip them over. Cook for another minute until they are browned on all sides.

Step 4: Prepare Sauce

Add 2 cups (500ml) of liquid beef stock, 2 cups of milk, and a good splash (about 1 tbsp) of Worcestershire sauce to the saucepan with the meatballs. Season with salt and pepper. Give it a gentle stir and allow the mixture to come to a boil.

Step 5: Cook Pasta

Once the mixture is boiling, add 400g of egg noodle pasta (such as pappardelle) to the saucepan. As the noodles soften, carefully stir continuously for about 8 minutes, or until the pasta is completely cooked and the sauce thickens up and starts to coat the pasta.

Step 6: Finish and Serve

Add 1 cup of grated Parmesan cheese and 1/2 cup of freshly chopped parsley to the saucepan. Carefully stir everything together until well combined. The dish is now ready to serve.

• Use mince with a little fat content (not too lean) to improve flavor and help meatballs bind together nicely.

• Roll meatballs to ping-pong ball size to ensure they cook properly in the one-pot method.

• Use flat, short pasta for quick and easy cooking in this recipe.

• Substitute beef mince with pork, veal, chicken, or turkey mince.

• Change up the herbs and spices to make spicy meatballs.

• Use chicken stock or vegetable stock instead of beef stock for a different flavor profile.