Spaghetti and meatballs is one of those Italian American dishes that just kind of makes you go 'ooooh yes please' The combination of soft, juicy meatballs and that silky spaghetti covered in a rich tomato sauce is just a pleasure to eat. Now, let's talk about the meatballs themselves. The difference between a good meatball and a great meatball is all in the meat, specifically using a combination of good quality beef and pork, in this case half and half.

You want to make sure that either your beef or pork is not too lean, as you don’t want them to dry out. Equally you don't want them too greasy either, so opt for either lean pork and fatty beef, or in this case fatty pork and lean beef. This will give you a soft, crumbly and juicy meatball. It's also important to note that breadcrumbs are absolutely essential. Contrary to belief they don’t bulk out the meatball, but they instead, suck up all the juices and fat whilst cooking, which in turn keeps the meatball juicy and tender. You can add whatever herbs and spices you like. Some fennel seeds would be nice, fresh basil, garlic and onion maybe? It's up to you.

To make my spaghetti and meatballs you will need:

• 225g of pork mince

• 225g of beef mince

• 1 egg

• 1 heaped tsp of oregano

• 80-100g of fresh white breadcrumbs

• About 1 tbsp of extra virgin olive oil

• A good handful of chopped parsley

• 2-3 tbsp of grated Parmesan

• 1 small chilli finely chopped

• 1 batch of my basic tomato sauce

• Salt & pepper

• About 100g of dried spaghetti per person