• Adjust both oven racks so that the oven is divided into thirds and pre-heat oven to 400°F.
• Mix the ground pork and beef. Add the ground meat, onion, garlic, breadcrumbs, Parmesan cheese, eggs, and whole milk to a large bowl. Season it with salt and black pepper, to taste.
• Add fresh chopped herbs to the bowl and combine all ingredients with clean hands until well blended. Do not overwork.
• Use an ice cream or cookie scoop to divide the beef mixture into equal-sized portions on two rimmed baking sheets. Roll each portion into a compact round ball and arrange on the baking sheets without overcrowding, as shown.
• Place both baking sheets in the oven for 8 minutes. Remove them from oven and carefully turn each meatball mixture with a spatula. Return to oven, placing each baking sheet on a different rack from where it was originally. Bake the raw meatballs for another 8-10 minutes, or until an instant read thermometer reads 160°F when inserted into the thickest part of several of the meatballs. Remove from heat and set aside.

Cooking the spaghetti

• While the meatballs are baking, prepare a large pot of salted water to cook the spaghetti according to package directions. Cook the pasta until it's al dente. Drain and rinse to prevent sticking and set aside.
• Pour marinara sauce in a large skillet or large saucepan and set it over medium-low heat. Carefully add the meatballs to prevent splattering. (If necessary, pat any excess fat off the meatballs with paper towels before adding to the skillet). As the marinara sauce warms, carefully turn the meatballs to coat in the sauce.
• Transfer the cooked fresh spaghetti to a large serving platter and top with the marinara sauce. Place the tender meatballs on the bed of spaghetti noodles and garnish with freshly grated Parmesan cheese. Add a few sprigs of fresh basil immediately before serving. Enjoy!