In a large bowl, combine panko, garlic powder, onion powder, salt, and pepper. Stir in the milk and whisk in the egg. Add the ground meat and mix until just combined, without over working.

Use teaspoons or hands to shape tiny, quarter-sized meatballs, wetting your hands if needed so the meat doesn’t stick. Place finished meatballs on a tray or plate. Continue until all the meatball mixture is rolled.

In a large skillet, heat up the olive oil over medium-high heat. When hot, add mini meatballs and cook, searing, until golden and brown. Shake the pan as needed. When the meatballs have a golden crust and are cooked through, remove from the pan and set aside. Be careful not to let any roll off the countertop.

There should still be quite a bit of oil in the pan. Turn the heat down to low and add the crushed garlic, stirring to deglaze the pan. When soft and fragrant, but not brown, add the carrots and cook, low and slow until very soft.

Stir in the tomato paste, sweet soy sauce, and anchovy paste, if using. Caramelize, stirring, for about 2-3 minutes.

Add the chicken stock and tomato sauce to the pan and bring to a simmer over high heat. Add the pasta to the sauce and let it come to a boil, then turn the heat down and simmer. Cook, stirring occasionally until the pasta is cooked according to the package directions. If needed, add chicken stock, 1/4 cup at a time, to the pan if the sauce starts to get too dry or thick.

When the pasta is cooked, stir in the meatballs and parmesan. Taste and season, and enjoy!