Linguine with meatballs

Preheat the oven to 180°. Mix the ground beef with the egg and the Italian Minced Meat Mix until smooth and roll into meatballs of 3 cm in size.

Slice the mushrooms and cut the sourdough bread into 3 cm pieces.

Bring a pan of water to a boil and cook the linguine according to the package directions. Reserve a ladleful of the cooking liquid and drain.

Meanwhile, grate the zest of the lemon (don't grate the white part, as it's bitter). Coarsely chop the curly parsley. Mix the lemon juice and zest with the sourdough bread and curly parsley to form a crumbly pangrattato mixture.

Mix half of the olive oil into the pangrattato and spread it on a baking sheet lined with parchment paper. Bake for 10 minutes, stirring halfway through.

Heat half of the remaining olive oil in a pan over medium heat and fry the meatballs for 10 minutes, turning regularly, until golden brown and cooked through.

Meanwhile, heat the remaining olive oil in another pan over medium heat and sauté the mushrooms and peas for 5 minutes. Add the spinach, crème fraîche, pasta cooking liquid, and linguine. Stir and season with black pepper and sea salt.

Divide the linguine pasta among plates and top with the meatballs. Garnish with the pangrattato and serve.