1. Preheat the oven 200°
2. Shred the onion; shred the dried onion; mince oregano and Italian celery leaves; slice garlic;
3. Take a pot, add 3 tablespoons of olive oil, heat over medium heat, add dried shallots, onions, and 1/4 teaspoon of salt, fry until slightly charred, set aside;
4. Take a mixing bowl, add minced pork, minced beef, oregano, Italian celery, onion, shallots, 1/2 teaspoon salt and black pepper, mix well and form a puree;
5. Take an appropriate amount of mashed meat, knead it into a ball shape (about 3-3.5 cm in diameter, about 20 grams), place it on a baking tray, put it in the refrigerator, and freeze for 30 minutes until it is set;
6. Take a pot, add enough water, boil, add the pasta, cook, remove the cold water, drain and set aside;
7. Take out the frozen meatballs and place them on the baking tray. Put small tomatoes on the same baking tray, drizzle with olive oil, put them in the oven and bake for 15 minutes, until the meatballs are completely cooked, take them out;
8. Take a saucepan, add 4 tablespoons of olive oil, add garlic slices, fry until the surface of the garlic slices are golden, add spaghetti, add appropriate amount of salt to taste, and stir well;
9. Light cream, heat it in the microwave for 1 minute, take it out, add shredded Parmesan cheese and egg yolk, mix well, put in the fried pasta, mix well and put on a plate;
10. Serve with meatballs and small tomatoes.
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