Steps

1. Finely chop 1/4 onion and 1 clove garlic.
   🕒 01:27
2. Place 200g ground pork in a bowl.
   🕒 02:00
3. Add the chopped 1/4 onion, 1/2 beaten egg, 1 tbsp all-purpose flour, and 1/3 tsp salt. Mix with a spoon until sticky.
   🕒 02:31
4. Once sticky, add 1 tbsp milk and mix further. (Tip: Adding milk increases richness and moisture, and helps to remove any porky odor.)
   🕒 03:37
5. Heat a frying pan and melt 15-20g butter, spreading it evenly.
   🕒 04:14
6. Once the butter has melted to some extent, turn off the heat.
   🕒 04:46
7. Using two spoons, scoop and roll the meatball mixture like ice cream, dropping them into the frying pan. (Tip: Using spoons allows for mess-free shaping and creates various textures for an enjoyable mouthfeel.)
   🕒 05:03
8. Turn the frying pan to medium heat and roll the meatballs to cook them until golden brown and juicy.
   🕒 05:57
9. Once cooked, transfer the meatballs to a plate. (Tip: This is a good time to drain off excess fat from the pork and butter.)
   🕒 06:44
10. Quickly wipe out the excess oil from the frying pan, leaving a small amount of flavor.
    🕒 07:06
11. Add the minced 1 clove garlic to the flavored frying pan and sauté until fragrant.
    🕒 07:29
12. Add 1 cup heavy cream and simmer, scraping up any delicious bits stuck to the pan.
    🕒 07:38
13. Add salt and black pepper to taste and simmer until the sauce thickens.
    🕒 07:59
14. Arrange your favorite short pasta, to taste on a plate, and place the cooked meatballs on top.
    🕒 08:21
15. Pour the rich cream sauce over the meatballs.
    🕒 09:23
16. Garnish with your favorite herbs, to taste, and finish with a sprinkle of black pepper. Ready to serve!
    🕒 09:31