1. To make meatballs: chop some garlic and onions. Heat oil on medium heat, fry the minced garlic and onion for 3 minutes, set aside
2. Put the minced pork and beef in a large mixing bowl, add the stir-fried minced garlic and onion, chili noodles, oregano, bread crumbs and milk. Season with salt and pepper. Stir it well, wet your hands, and knead it into a walnut size. Keep in the refrigerator.
3. When the meatballs are refrigerated, chop the remaining onions and garlic, put them in a pan, and fry them with a little olive oil. Add tomatoes, season with salt and pepper, and continue cooking on low heat. Heat the remaining olive oil in another pot, fry the meatballs on each side for 5 minutes, turn off the heat and remove, put in the tomato sauce, and cook for 15-20 minutes.
4. Boil salted water in a pot and cook the dried noodles to a chewy texture according to the package instructions. Drain the pasta and pour it into the tomato sauce. Stir thoroughly, pour it into the serving plate, add basil leaves to decorate and you're done
Tips:You can add a little salt when cooking pasta, salt can quickly shrink the surface of the noodles, so as not to overcook the noodles and lose their chewiness. Pasta tends to be sticky, so be sure to stir it from time to time when cooking. The cooking time can be based on the time on the pasta package as a reference.
