In a bowl, put the ground pork, the egg, the bread crumbs, the garlic, the aromatic herbs, 30 gr of grated parmesan and the milk. Mix well and roll into small meatballs.
In a pan, frying the meatballs with the corn oil until they form a crispy crust.
In another pan, put the tomato sauce, the fried meatballs, chopped chilli and salt to taste, then cook for about 25 minutes.
Cook the Chitarra Spaghetti Filotea in plenty of salted boiling water, drain the egg pasta and toss it in the pan with the sauce.
Add shavings parmigiano reggiano on top, serve the dish and enjoy!