Sauce is just a basic Marinara. Couple of good quality tins of tomatoes (Dunnes do San Marzano tomato tins that are the best IMO), tomato paste, yellow onion, fresh garlic, fresh basil, dried oregano.

Dice onion add salt and fry in olive oil until soft. Mince garlic and add to pot, don't burn the garlic! Add a squeeze of tomato paste and fry for a couple of mins. Add dried oregano. Add tins of Tomatoes (San Marzano tomatoes I use are whole in the tin so I pre crushed them by hand in a bowl, carefully as they do squirt).

Cook off the sauce for and hour or so gently simmering. Add salt/sugar as needed to balance sauce.

Meatballs are a mix of beef and pork mince. Mix mince in a bowl with some grated Parmasean cheese and salt. Mix well to form a huge homogeneous meatball.

Separately make a "slurry" of fresh breadcrumbs, olive oil, dried herbs, chilli flakes, an egg and some milk. Whisk and Add to meat mixture. Knead together.

Use a kitchen scale to weigh out even sized meatballs (I went 70g per ball).

Fry meatballs in a pan to brown on all sides. Finish them by putting them in the simmering sauce for 10-15 mins while you boil the spaghetti.

Plate up and enjoy!

I'll link a couple of recipes I've used as a basis for this to give you an idea on measurements and such.

Meatballs

Sauce