Preheat the oven to 180℃ and boil a large pot of water. Put pork shoulder, coriander, pearl onion, egg white, water, salt and ground black pepper into a food processor and beat them into minced meat, which can keep the fiber feeling of the meat and avoid excessive beating.

Take a little minced meat, fry it in hot oil, season it with salt and black pepper, then shape the minced meat into meatballs with a diameter of 5cm, put them into oiled baking trays in turn, and bake them in the oven at 180℃ for 30 minutes, then raise the temperature to 230℃ or the highest temperature, adjust it to the roasting position, and bake the meatballs until they are fragrant, and take them out for later use.

Heat olive oil and butter in the pan, stir-fry chopped green onion until tender, stir-fry garlic slightly, then stir-fry tomatoes and fragrant leaves until thick, the oil is bright red and has a strong tomato flavor, season with salt and black pepper, stir-fry meatballs, and keep warm on low heat.

Add 2 teaspoons of sea salt to boiling water, cook the spaghetti according to the packaging instructions, then drain the spaghetti and tomato juice into the pot and stir well. Add an appropriate amount of noodle soup according to the viscosity of the sauce to ensure that the sauce is dry, and then stir well.

Sprinkle shredded cheddar cheese into a pot and bake in an oven at 230 degrees Celsius until the cheese melts and burns slightly.