Use a mixture of pork mince and beef mince. Mix gently with your fingertips then roll into balls very gently - no squeezing - which are quite small, about as big as a cherry tomato. You can add whatever you like to spice them up, but you don't need egg or breadcrumbs. My current favourites are meatballs made as above but with caramelised red onion chutney added to the mix. These are fried for about eight minutes in extra virgin olive oil to brown them. Set aside and make a spicy tomato sauce in the frying pan, using top-quality tinned plum tomatoes, seasoning, fresh basil, chopped garlic and chilli. No onion. Once the sauce is made, throw the meatballs in and heat through for a good few minutes. Superb with your home-made oven chips or with good crusty bread. Use only free-range pork mince and beef mince that is at least 10% fat, preferably more. If you want rock-hard meatballs, squeeze them too much, cook them for too long and head for low-fat mince. Low-fat is a dirty word.