Put the pork mince, garlic, onion, half the parsley, the chilli flakes, breadcrumbs, and half the Parmesan in a bowl. Mix using clean hands, season really well and form into little meatballs.
Heat 1 tbsp of olive oil in a non-stick pan. Fry the meatballs until golden all over, then scoop out. Add the chicken stock to the pan and bring to a simmer. Add the vermicelli and cook for a minute. Add back the meatballs and keep on a gentle simmer until the vermicelli is cooked through. Stir in the other half of the parsley and serve in bowls with the rest of Parmesan sprinkled over.