Mix together the spaghetti, one cup of pasta sauce, egg and 1/2 parmesan cheese.
Cut each meatball in half so you have 12 pieces.
Spray a 12-cup muffin tray with non-stick spray. Place a small amount of pasta in the bottom of each muffin cup, top with half a meatball and then more spaghetti. Tuck all the pasta in so it’s contained in the cups. Use the heel of your hand to press the spaghetti firmly into the muffin cups. Cover in tin foil and freeze for two hours.
Prepare a breading station by placing the flour, eggs and panko all in separate containers.
Pour three litres of canola oil into a heavy bottomed 5.7 litre pot and heat over medium until you reach a temperature of 350F
Remove six spaghetti rounds from the muffin tin. Dredge each in flour followed by egg and finally in the panko. Be sure to press the panko into the spaghetti.
Slowly lower the spaghetti into the hot oil and cook, turning occasionally for about four minutes. Remove to a paper towel to drain.
Heat the remaining one cup of tomato sauce.
Garnish the fried spaghetti with remaining parmesan and serve with tomato sauce.
Pull apart the half slice of white bread and add it to a mixing bowl. Pour over the milk and let it sit for three minutes.
Add in all the remaining ingredients and mix with your hands until everything comes together.
Preheat the oven to 400F and line a baking sheet with parchment paper.
Divide the meat mixture into six pieces and each into meatballs. Place on prepared baking sheet and cook, on middle rack for 12 minutes or until meatballs are cooked through.