Ingredients...
1 lb minced pork
1 dssp chopped sage leaves
4 oz unsmoked bacon
2 tbsps freshly grated parmesan
2 tbsps chopped fresh parsley
3 oz white bread without crusts soaked
in 2 tbsps milk
1 large egg
a little nutmeg
salt & black pepper

To Cook & Serve...
1-2 tbsps groundnut oil
1 lb spaghetti
1 quantity tomato sauce
a little parmesan to serve


Preheat the oven to about 180 C Gas 5

Put all the ingredients for the meatballs into a food processor and blend everythying on a low speed until thoroughly blended.

Take walnut sized peices of the mixture and shape into rounds. Put in a large dish, cover with clingfilm and chill for thirty minutes.

When ready to cook the meatballs heat one tbsp of the oil in a large frying pan over a fairly high heat. Cook the meatballs in two batches for about 5 minutes per batch, until they are crispy and brown all over. Put into the oven to keep warm , covered with foil, while you cook the pasta.

Cook the pasta and gently heat the tomato sauce. Drain the pasta and toss in the tomato sauce. Mix well and put onto plates. Top with the meatballs and sprinkle with some freshly grated parmesan.