In a bowl, knead together the beef mince, pork mince, fennel seeds, oregano, nutmeg, garlic, pecorino, salt and black pepper. Once well combined, add the panko and egg then mix until emulsified and tacky.
Shape the mix into balls, yielding around 16-20 meatballs.
Heat the olive oil In a large frying pan over medium-high. Once the oil is hot, add the meatballs in a single layer, then sear for around 2-3 minutes. Turn and sear once more, then set the meatballs aside.
In the same pan, reduce the heat to medium and fry the bacon until the fat has mostly rendered out.
Add the garlic, allow to saute for 20 seconds, then add the tins of tomatoes and puree. Break up the tomatoes with a wooden spoon. Season with basil, salt & pepper.
Bring up to a light simmer, then add the meatballs and allow to simmer until the meatballs are cooked through, around 8-10 minutes.
Meanwhile, cook the spaghetti in a large pot of generously salted boiling water, until done. Add a few splashes of the pasta water to the sauce and mix well to combine.
Plate up by topping the pasta with meatballs and sauce. Optionally grate a little more pecorino on top.
