Spaghetti and Meatballs

In a large bowl, soak breadcrumbs in milk for 5 minutes until soft.

Add ground beef, ground pork, egg, parmesan, garlic, parsley, salt and black pepper to soaked crumbs. Mix gently with your hands until just combined; overmixing makes them tough. Roll into 24 balls about 4 cm across.

Heat the oven to 220 C. Spread raw meatballs on an oiled sheet pan and bake until browned and cooked through (71 C inside).

Meanwhile, heat olive oil in a wide pan and cook onion until soft, about 6 minutes. Add garlic for 1 minute, then crushed tomatoes and salt. Simmer for 10 minutes.

Add browned meatballs to tomato sauce, cover and simmer gently for 10 minutes so they soak up the flavour. Tear in basil.

Boil spaghetti in water seasoned with salt until al dente, then drain. Serve topped with meatballs in sauce.