>My brother and his wife make the best meatballs and spaghetti in the world, but this is an acceptable alternative using pork (more authentic I guess).
225g minced pork
1 dessertsp chopped fresh sage
2 tbsp chopped fresh parsley
75g white bread, no crust, soaked in milk
1 large egg
A little grated nutmeg
Salt and black pepper
Oil for frying
Tomato sauce (jar or fresh)
Mix top ingredients, make into walnut-shaped balls, chill for 30 minutes, then shallow fry 4-5 minutes.
Heat the tomato sauce and simmer the meatballs for 10 minutes.
Serve with spaghetti, parmesan and fresh basil.