Mix together all the meatball ingredients. Take tablespoon measurements of the mixture and roll into ball shapes - you should make around 14. Keep in the fridge for 1 hour before cooking.
Meanwhile, make the sauce. Sauté the onion and garlic in the olive oil for 5 minutes or until softened. Add the peppers, tomatoes and spices, and simmer gently for 20 minutes. Whizz in a blender to a chunky paste, then season to taste.
Fry the meatballs for 15-20 minutes on a low heat, turning regularly until browned all over and cooked through. Serve on a platter with the sauce in a dipping bowl.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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