Meatballs:

1. In a medium bowl mix together the ham, ground beef, ground fennel, salt, garlic, pecorino, and black pepper until evenly combined. Add in the panko and egg and continue to mix until the mixture is evenly combined, emulsified and tacky to the touch. 
2. Divide the mixture into 20 even meatballs, you can use a cookie scoop to help evenly portion the meat. Roll them into balls between your palms and place on a baking sheet. 
3. Place a large saute pan over medium-high heat. Add enough oil to coat the bottom of the pan. Once the oil is hot, add the meatballs, in a single layer, and sear for about two minutes per side or until golden brown all over. It’s ok if the meatballs aren’t cooked through at this point. Remove to a baking sheet and set aside. Reserve the pan, and any oil left in it to make the sauce. 

‍Sauce:

1. Place the same pan you cooked the meatballs in over medium heat. When the oil is hot add in the garlic and cook for about 1 minute or until fragrant. 
2. Stir in the red pepper flakes and saute for 30 seconds and then immediately stir in the crushed tomatoes. Season the sauce with salt and a pinch of sugar. 
3. Add the meatballs and stir so they are covered in the sauce. Bring the sauce to a simmer and then reduce the heat to medium-low and continue to simmer for 3-4 minutes. Stir in the basil and cook for an additional 3-4 minutes or until the sauce has reduced and thickened slightly and the meatballs are cooked all the way through. 
4. Taste the sauce again and season with more salt to taste, if needed. Reserve 1 cup of the sauce to the side. 
5. Keep the meatballs and sauce in the pan warm until ready to serve.  

Spaghetti:

1. Bring a large pot of water to a boil and season generously with salt. 
2. If using dried pasta, add to the boiling water and cook until al dente, which is usually around 30 seconds less than the package directions. 
3. If using homemade pasta, add to the boiling water and cook for about 30 seconds or until tender. 
4. Use tongs to gently remove the spaghetti from the boiling water, letting most of the water drain off when you lift it, and then add the pasta to the meatballs and sauce. A small amount of pasta water will transfer to the sauce in this method which is what you want. Continue to do this until all the spaghetti is added. Toss to coat the pasta evenly in the sauce. Add a few more splashes of pasta water until the sauce reaches your desired consistency. 
5. Add the pasta to a bowl and top with some of the reserved tomato sauce. Add 4 meatballs per plate and garnish with grated pecorino and chiffonade of basil.