Ingredients

• 2 tbsp olive oil
• 1 Spanish onion
• finely chopped
• ½ tsp dried oregano
• ¼ tsp celery salt
• pinch cumin
• 500g/1lb 2oz pork mince
• 1 free-range egg yolk
• 1 tbsp plain flour
• plus extra for dusting
• 1 tsp mustard
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 clove fresh garlic
• crushed to a paste in a pestle and mortar
• 250ml/9fl oz passata (pressed and seived tomatoes)
• salt and freshly ground black pepper
• hard cheese (such as gruyère
• emmental or cheddar)
• grated

Directions

• 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.
• Add the oregano
• celery salt and cumin and stir well. Remove from the heat and allow to cool.
• Place the mince into a large bowl. Add the cooked spiced onions
• egg yolk
• flour and mustard. Mix together well with floured hands and season with salt and freshly ground black pepper.
• Dust a chopping board with flour. Roll the mince mixture into small walnut-sized balls.
• 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.
• Carefully cut open one meatball to check they are cooked through - the meat should be brown
• not pink
• all the way to the middle.
• Remove the meatballs from the pan
• place onto a serving dish and keep warm.
• 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.
• Add the passata into the saucepan
• increase the heat and bring to boil. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the sauce over the meatballs and finish with grated cheese of your choice.