For these Italian meat balls, you will need:

Pork mince 500g
Bread crumbs 70g
Tinned or fresh tomatoes (chopped) 400g
Chopped parsley – couple of handfuls
Chopped 15 leaves of basil
1 cup vegetable stock
1kg tomato passata
1 large onion, finely chopped
Onion granules
Garlic granules
Garlic – 4 cloves, mashed
1 egg – beaten
Mozzarella cheese 200g
Olive oil
Salt & pepper

(Serves 6)

Mix pork, bread crumbs, chopped parsley, 2 tablespoon olive oil and egg together. Add 1 tablespoonful of each of onion and garlic granules and a teaspoon of each of salt and pepper. Shape into small balls of about 1 inch in diameter. Place gently and individually into the bottom of an oven proof dish. Bake in a preheated oven at 180 degrees Celsius for 30 minutes. In the meantime, fry the onion in a couple of tablespoons of olive oil, add the tinned/fresh tomato, passata, stock, the mashed garlic and add salt and pepper to taste. Let this simmer until the meatballs have been in the oven for 30 minutes. Add the sauce to the meatballs, drizzle more olive oil on top and return to oven for 30 minutes at 180 degrees Celsius. Remove from oven, cover the top with thinly sliced mozzarella and place under preheated grill at 180 degrees Celsius. Remove from oven and sprinkle chopped basil on top. Serve.