In a large bowl, mix the pork mince, paprika, parsley, breadcrumbs and Kikkoman Soy Sauce and combine thoroughly. Shape into golf ball sized pieces and chill in the fridge for 30 mins.
Seal the meatballs in batches in a non stick pan until coloured, this will take around 10-12 mins then set aside. Fry the pancetta until golden then in the same pan add the onion, garlic and rosemary and cook over a medium heat for a further 3 mins.
Add the tomatoes, water and chilli powder then return the meatballs to the pan. Simmer for 15-20 mins or until the meatballs are cooked through. Season with Kikkoman Soy Sauce, pepper and the sugar.
Cook the linguine to the packet instructions in boiling salted water. Add the pasta to the meatballs, stir through and serve with some parmesan shavings and some flat leaf parsley.
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