In a processor, blend together the white bread and parsley until you have a fine and crumbly texture.
Combine all ingredients into a large bowl. Using your hands, mix all the ingredients really well, squeezing together to incorporate.
Using roughly 1 tablespoon of the mixture, roll it into golf sized balls. Place onto a large tray, cover and leave to set in the fridge for a minimum of 30 minutes. Begin making the sauce.
In a fry pan on a medium - high heat, add 1 tablespoon olive oil and fry your meatballs for 2 minutes each side or until they are golden and caramalised. Fry the meatballs in batches so the pan does not overcrowd.
Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water.
While the pasta is cooking, add the meatballs to the tomato and basil sauce, making sure ¾ of their body is submerged in the sauce. Leave to cook for 8 minutes on a low - medium heat.
Take the meatballs out of the sauce and set to the side.
On a low heat, stir the pasta through the sauce, slowly incorporating the pasta water until you have a smooth and glossy texture. Place the meatballs back into the pan with the sauce and spaghetti and finish off with a sprinkling of fresh basil and pecorino romano.