Mix all the ingredients for the meatballs, except the olive oil, together either in a food processor or in a large bowl with your hands.
700 g minced pork, 25 g breadcrumbs, 1 eggs, 1 teaspoon ground cumin, 2 tablespoon Parmesan cheese, 2 tablespoon fresh basil leaves, 1 dash salt, 1 dash black pepper
Take a heaped teaspoon of the mixture and mold it into a small ball about the size of a ping pong ball. (3cm across)
Heat a little oil in a large frying pan and when it is hot add the meatballs and fry for 1-2 minutes each side. You may need to do this in batches. Remove them from the pan and put to one side.
2 tablespoon olive oil
Add the onion to the frying or skillet pan and fry over a low heat for 5 minutes. Add the garlic and sweet smoked paprika and fry for another 2 minutes.
Add the tinned tomatoes, half the basil leaves, salt and pepper and using an empty tomato tin, 1 tin of water (or 400ml). Bring to a boil, then reduce to a simmer.
800 g chopped tomatoes, 2 tablespoon fresh basil leaves
Add the meatballs and cook for 20 minutes.. At the same time bring a large pan of lightly salted water to the boil. Add the spaghetti and cook as per the packet instructions.
450 g spaghetti
Drain the pasta and serve immediately. Spoon the meatballs and sauce over the top, sprinkle with the remaining basil leaves and grated parmesan cheese.
Notes
The nutritional information shown is an estimate as pork mince will vary in quality and fat content. It does not include the pasta as you may choose alternative sides.
How to Cook Meatballs in the sauce
Add the meatballs to the sauce on a low simmer. Don't stir the sauce for the first 10 minutes or the meatballs may break up in the pan. Simmer for 30 - 40 minutes. To check if meatballs are properly cooked, use a meat thermometer. The internal temperature should be 74°C / 165°F. Alternatively, cut open a couple. The meat juices should run clear.
How to Bake Meatballs
Heat your oven to 200°C /400°F. Line a baking tray with a greaseproof or parchment paper. Place the meatballs on the trays so they are not touching and bake for 18 - 23 minutes. (timing will depend on the size of your meatballs). Check your meatballs are cooked with an internal cooking thermometer.
Storing Pork Meatballs
You can prepare these meatballs in advance and keep them in the fridge for 1 - 2 days uncooked. You can also prepare the sauce and reheat it. Once cooked, the meatballs can be stored in the fridge for 3 - 4 days. If you have used leftover pork, remember you should only ever reheat meat once. Pork meatballs can be frozen uncooked for 6 months. Cooked meatballs can be frozen for 3 -4 months to keep the best quality.