Pork & Olive Meatballs

Finely chop the onion, garlic and parsley. In a large bowl combine the minced pork, half the onion and garlic, most of the parsley, breadcrumbs, beaten egg, 1 teaspoon oregano, salt and black pepper. Mix gently until evenly combined.

With slightly damp hands, roll the pork mixture into 18–20 even meatballs, roughly golf-ball size. Arrange them on a plate while you prepare the pan.

Heat the cooking oil in a large frying pan over medium-high heat. Brown the meatballs in batches for 6–8 minutes, turning so they colour on all sides. They do not need to be cooked through yet. Transfer to a plate.

Reduce the heat to medium. Add the remaining onion and garlic to the same pan and cook until softened. Stir in the chopped tomatoes, tomato paste, brown sugar and remaining oregano. Season lightly, bring to a simmer, then stir in the olives and capers.

Return the browned meatballs and any resting juices to the sauce. Reduce the heat to low, cover loosely and simmer for 15–20 minutes, turning the meatballs occasionally, until they are fully cooked and the tomato sauce is rich and thickened.

Taste the sauce and adjust the seasoning. Scatter over the remaining chopped parsley and serve the pork and olive meatballs hot with crusty bread, mashed potatoes, rice or pasta.