Pork Meatballs in Tomato Paprika Sauce

Preheat the oven to 200°C/180°C fan-forced. Alternatively, use an air fryer or simmer the meatballs in the sauce without baking them first.

In a large bowl, combine the pork mince, panko breadcrumbs, garlic granules, onion powder, egg, smoked paprika, sage, salt and pepper. Gently mix, then form into small 2.5–4cm balls. Bake for 10–15 minutes.

While the meatballs cook, heat the olive oil in a skillet over medium-high heat. Add the shallot and sauté until soft and translucent. Add the chopped garlic and stir for about 30 seconds until fragrant.

Carefully pour in the chopped tomatoes, Italian seasoning, a pinch of sugar (if using), salt and pepper. Stir to combine and simmer for 10–12 minutes until reduced, stirring occasionally. Stir in half the grated parmesan until melted through.

Add the baked meatballs to the sauce, spooning the sauce over to coat. Reduce the heat and simmer for another 3–5 minutes.

Just before removing from the heat, scatter the remaining parmesan over the meatballs. Serve and enjoy.