For the meatballs:
500 g pork, minced
2 egg yolks
2 T freshly grated parmesan
4 garlic clove, minced
1 tsp chopped parsley, basil or sage (dried or fresh)
80 g fresh breadcrumbs (just blitz some days-old toasted bread in the food processor)
salt12-15 green olives
Mix every thing (except for the olives) together and season well.
Divide into 12-15 equal portions (that would depend on how big you like the meatballs) .
Roll a portion into a ball, flatten slightly and place an olive in the center.
Wrap the olive completely with the meat and shape into a firm ball.
Do the same with the rest of the minced meat.
Place in a tray, cover and place in the fridge until ready to cook.
For the sauce:
1 big onion, chopped finely
4 garlic cloves, chopped finely
1 t dried oregano (or any other dried herb you prefer)
2 T olive oil1 stock cube + 50 ml water
1 can (500 ml) whole peeled tomato, chopped coarsely
1 T tomato puree
100 ml white wine
sugar, salt and pepper
chives, for garnishing
Heat oil in a pot, sweat the chopped onion then add the garlic and fry until fragrant but not brown. Put the rest of the ingredients in the pot. Bring to boil and lower heat to simmer.
Meanwhile, fry meatballs in heated oil (or butter) in a pan until golden brown (about 8-10 minutes).
Mix the sauce into the meatballs and continue to cook for 10 -15 minutes. Season with salt , pepper and sugar (optional). Off the fire.
And the meatballs sauce is ready.
All that is needed to do now is to boil the pasta according to package instruction or one's preference.
Pile the sauce on the pasta, sprinkle with some chopped chives and presto... dinner is ready.