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1
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil for the pasta.
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2
In a food processor, pulse 2 buns into coarse crumbs.
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3
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
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4
Add the crumbs and toast 3 minutes.
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5
Transfer to a bowl.
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6
Wipe out the skillet.
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7
Tear up the remaining bun; soak in a large bowl with the milk, 5 minutes.
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8
Drain, squeezing the excess milk from the bread.
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9
Combine the soaked bread, half of the toasted crumbs, the ground beef, onion, chopped pickles, 2 tablespoons ketchup, the mustard, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in the bowl and mix by hand.
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10
Divide the meat mixture into 24 pieces.
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11
Press a cheese cube into the center of each and shape into meatballs around the cheese.
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12
Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.
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13
Add the meatballs and cook until browned, about 2 minutes per side.
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14
Transfer the meatballs to a baking sheet; bake until just cooked through, about 5 minutes.
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15
Reserve the skillet.
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16
Cook the pasta as the label directs.
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17
Meanwhile, add the garlic to the reserved skillet; cook over medium heat until golden, about 30 seconds.
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18
Add the tomato paste and the remaining 2 tablespoons ketchup; cook 1 minute, then stir in 1 cup pasta cooking water until smooth.
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19
Simmer until slightly thickened, about 3 minutes.
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20
Drain the pasta, add to the skillet and toss to coat.
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21
Divide the pasta among bowls and top with the remaining toasted breadcrumbs, the meatballs, grated cheddar, lettuce and tomato.
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22
Serve with pickle slices on the side.
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23
Photograph by Charles Masters
