Place pork mince and herbs in bowl. Using gloves, mix well, combining meat and herbs together. Portion and shape into meatballs approx 1.5cm (¾in) diameter – the mixture should make about 15 meatballs.
Finely slice the onion and heat 1tbsp olive oil in a large pan over a medium heat. Fry the onions until soft and slightly golden. Add tomatoes and the stock cube dissolved in 600ml (1 pint) water. Stir well and bring to the boil.
When the liquid is at a rolling boil, stir well, drop the meatballs in individually then add the red wine. Bring back to the boil then reduce the heat and simmer until the sauce has reduced and thickened.
Serve with Jasmine rice and green salad.
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