Probably Italian Pork Meatballs

Ok, so I was going to start this last week but due to laziness and ineptitude it has had to wait until now. You see I made meatballs last week which were pretty good and took photos and everything so thats what I'll start with. I've tried just about every different combination of meat for italian style meatballs and I think just plain good quality pork is the best. Although, since living in Spain I have started combining minced veal to the mix and that also works well.
It is much easier to get good quality minced meat here that in England - the veal I used to get fresh from the Boqueria Market in the centre of Barcelona. Even in the supermarket close to our new place its pretty good - you select your cut and they freshly mince it right there in front of you. Thats where I got the pork from for this recipe and it was really nice - fatty, meaty and slightly pink - not like the white stuff you get in the packets. I'm not sure what cut it was though - it looked like a hock - I asked the counter guy what was bueno para picada and thats what he recommended so thats what I got. I think loin which they sell everywhere here would be too lean and shoulder maybe too fatty, I will try them...
As an aside, whenever I ask for some pork belly here (called simply panceta) I always have to tell them that I want the entire thing uncut, at which point it goes a bit like this:
Me: quiero un kilo de panceta de cerdo. No corte.
Butcher: ssiiii??
Me: si entero
Butcher: entero? sin corte??
Me: si sin corte.
Butcher: (shrugs) vale.
Otherwise they just automatically start cutting it into strips, which you do see a lot in cheap and cheerful restaurants here served with chips and eggs. I just assumed roast pork belly would be a common thing to cook here because they are so big on pork, guess I have to ask someone.
Anyway, back to meatballs. In the blender I mixed  parmesan, fresh breadcrumbs, sage, parsley, a bit of garlic and quite a lot of salt and pepper. I then added this to the  pork mince, (coarse with quite a lot of fat seems to work best) with a lot of lemon juice and gave it a mix.
For the tomato sauce I fried garlic in a lot of olive oil and butter, added chilli flakes and fresh basil and fried for a couple of minutes (you could add wine at this point but oddly I didnt have any) then added two tins of tomatoes. I let it get back to  a simmer and added a teaspoon of suger, salt and pepper and splash of jerez vinegar. I let it simmer for ages so it gets quite thick cos thats how I like it but its pretty good with just 15 minutes cooking. Get the spaghetti on.
Ok so now I make that lump of minced pig into a lot of small meatballs, usually enough for about five meals, and fry them until they are really brown and crispy. This time I took most of em out and left six in the pan, drained off the fat and added a few spoons of the tomato sauce, fresh basil and the cooked spaghetti. Then you gotta grate more cheese onto it.
I've made these meatballs before slightly changing things each time and these are definately the best so far. I think the quality of the pork mince really made the difference this time.