Bring 1 liter of water with a pinch of sea salt to a boil. When the water is bubbling, add the spaghetti. Cook for about 10 minutes.
Meanwhile, in a bowl, place the ground meat and crack an egg. Mix together with flour, breadcrumbs, salt, and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
Take out of the refrigerator, take a portion of the mixture and start making small balls. I recommend using an ice cream scoop so that all your meatballs weigh the same. In the center of each one, you can place a small cube of cream cheese.
You can take advantage of the water in which you boiled the spaghetti to cook the meatballs, as long as you follow my technique. Wrap each ball in plastic and submerge it in the water. This way, it won't lose its shape and will still cook.
Once cooked, coat them in breadcrumbs and fry them in a little oil until they turn golden brown.
On a deep plate, form a nest with the spaghetti. Place two meatballs on each plate. For each one, make little eyes using cream cheese balls and a dot with black sesame seeds. Cut the carrot into small triangles and place them as a beak.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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