Recipes

Place all the pork, onion, garlic, herbs, fennel, breadcrumbs, paprika and bouillon powder in a large bowl and work together vigorously to combine to a paste like consistency.

Wet your hands and roll the mixture into small walnut sized balls.

Once you have 8 done, heat some olive oil, and fry in batches until lightly browned all over, remove from the pan and drain on kitchen paper. Continue making and frying until all the mixture is used up.

To make the sauce, heat the olive oil and add the onion, cook until soft and slightly golden and sticky (add a little water to speed up the frying, it will evaporate and you will have soft onions, then brown them). Stir in the smoked paprika. Pour in the sherry and cook for a minute over a high heat to cook off the alcohol. Stir in the passata or chopped tomatoes, add the bay leaf, thyme and sugar.

Add the meatballs back into the sauce, poach gently for about 20 minutes until the sauce is thickened, turn the meatballs occasionally.

To serve– Remove the meatballs into a bowl with a slotted spoon and keep warm. Turn up the heat under the sauce and reduce until thickened. Taste and check the seasoning, adjust if needed.

Divide the meatballs into dishes and pour the sauce over.

Finish with fresh chopped parsley.