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Start with the meat - about 1kg. I used equal parts beef pork, but use whatever blend you like
Add to a bowl and crack in an egg + bread with cream or 1 cup panko, handful chopped parsley, sea salt, black pepper, 3 cloves grated garlic, 1 red chilli, 150g parm, 3tbsp ricotta, mix to combine
Form into evenly sized 30g balls & place in fridge to set 30 mins
For the sauce, add 6 cloves finely sliced garlic, 1tsp peperoncino + basil to a cold pan with a generous amount of EV olive oil - simmer till fragrant 2-3 mins then add in 2 cans of crushed tomatoes / passata
Season with sea salt, black pepp + 1-2tbsp sugar, then leave to simmer whilst prepping the rest
Set a pan to med-high, lace with olive oil + 1tbsp unsalted butter, then place in your meatballs - cook in batches, don't overcrowd the pan
Sear on all sides for 3-4 mins, then remove and add to your tomato sauce and allow to finish cooking - leave them in there for a good 30 mins on low heat
Throw pasta into salted boiling water. When pasta is al dente, remove meatballs from tomato and cover with foil
Add cooked pasta to tomato sauce along with a ladle or two of pasta water and allow to finish cooking
Plate up your spaghetti and top with the meatballs, along with more sauce, a generous sprinkle of parm and julienned basil