You will need for 8 to 10 decent sized meatball patties for a main course
½ large white onion, peeled and diced.½ red capsicum, de-veined and finely chopped1 garlic clove, crushed or fine chop2 ripe large tomatoes, preferably skinned and roughly choppedSplash of stock or water if needed.
First ~ Mix together well2 teaspoons of Oyster Sauce2 Teaspoons Soy Sauce1 teaspoon sugar
The sauce from above450/500gms of Pork Mince1 beaten free range Egg4 tablespoons of bread crumbs1 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