You will need for 8 to 10 decent sized meatball patties for a main course

For the Sauce:

½ large white onion, peeled and diced.
½ red capsicum, de-veined and finely chopped
1 garlic clove, crushed or fine chop
2 ripe large tomatoes, preferably skinned and roughly chopped
Splash of stock or water if needed.

Meatball mix

First ~ Mix together well
2 teaspoons of Oyster Sauce
2 Teaspoons Soy Sauce
1 teaspoon sugar

In a large bowl put

The sauce from above
450/500gms of Pork Mince
1 beaten free range Egg
4 tablespoons of bread crumbs
1 tablespoon of chopped Fresh Sage

In a large frypan place a scant splash of oil and place the onion, capsicum and garlic.
Sauté on a medium heat to just soften and colour the onion for only 2 to 3 minutes then add the diced tomatoes and continue to cook for another 2 to 3 minutes. The tomatoes should give up some liquid to make it a lumpy saucy consistency. If not add a touch of water or stock. Transfer to an ovenproof baking dish.

Make the oyster sauce /Soy mix then add to a large bowl and mix thoroughly through by hand. With wet hands form the meat mixture into balls or patties of desired size.

Wipe out the frypan, touch of oil and heat up to a moderate heat before placing the patties in the pan. Don’t move them around too much leave them, to brown and form a crust and then flip once and sauté the other side. This should only take a few minutes each side depending how hot the pan is.

Place the meatballs in the sauce already in the baking dish and place in pre-heated oven.

10 to 15 minutes should be enough to ensure they are cooked through.

Serve with Polenta, egg noodles, spaghetti and a green garden salad