Combine the milk and breadcrumbs and leave to swell.
Beat the egg until liquid.
Combine the pork mince, onion, garlic and soaked crumbs. Mix well.
Add the fennel seeds, freshly chopped thyme and parmesan. Season well with sea salt and cracked pepper.
Roll mixture into evenly sized balls (about 20).
Heat the oil in a large frying pan on medium-low heat and brown the meatballs on all sides.
Add the tomato pasta sauce and simmer for 5-8 minutes until meatballs are cooked through.
Serve on hot spaghetti and garnish with sprigs of fresh thyme.