• Olive Oil
  • 1 Onion
  • Salt
  • Oregano
  • Cumin
  • Pork Mince
  • 1 Egg Yolk
  • Flour
  • Mustard
  • Salt and Fresh Ground Pepper
  • 1 Clove of Garlic
  • 250ml Passata
  • Hard Cheese (Gruyere, Cheddar, Emmental


  • STEP 1
    For the meatballs, place one tablespoon of the oil into a pan over a medium heat. Add the onions and fry for 2-3 minutes, until soft.
  • STEP 2
    Add the oregano, celery salt and cumin and stir well. Remove from the heat and allow to cool.
  • STEP 3
    Place the mince into a large bowl. Add the cooked spiced onions, egg yolk, flour and mustard.
  • STEP 4
    Mix together well with floured hands and season with salt and freshly ground black pepper.
  • STEP 5
    Dust a chopping board with flour. Roll the mince mixture into small walnut-sized balls.
  • STEP 6
    Heat another tablespoon of oil in a large pan. Add the meatballs and fry over a moderate heat for five minutes, turning over to brown evenly.
  • STEP 7
    Carefully cut open one meatball to check they are cooked through - the meat should be brown, not pink, all the way to the middle.
  • STEP 8
    Remove the meatballs from the pan, place onto a serving dish and keep warm.
  • STEP 9
    To make the tomato sauce, heat the olive oil in a saucepan over a low heat. Add the crushed garlic and fry for 1 minute to soften.
  • STEP 10
    Add the passata into the saucepan, increase the heat and bring to boil. Season, to taste, with salt and freshly ground black pepper.
  • STEP 11
    To serve, spoon the sauce over the meatballs and finish with grated cheese of your choice.

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