To make the tomato sauce, heat half the olive oil in a saucepan and cook half the chopped onion
for 5 minutes, until softened. Add the garlic, chopped tomatoes, tomato paste, mixed herbs and red
wine to the pan and season to taste with salt and pepper. Stir well until blended. Bring to the
boil, then cover and simmer for 15 minutes.
To make the meatballs, place the pork, breadcrumbs, remaining onion, egg yolk and half the
Parmesan in a large bowl. Season well and mix together with your hands. Divide the mixture into 20
Flatten 1 ball out in the palm of your hands, place an olive in the centre, then squeeze the
meat around the olive to enclose completely. Repeat with remaining mixture and olives. Place the
meatballs on a baking sheet and cover with cling film and chill in the refrigerator for 30
Heat the remaining oil in a large frying pan and cook the meatballs for 8-10 minutes, turning
occasionally, until golden brown. Pour in the sauce and heat through. Sprinkle with chives and the
remaining Parmesan. Serve immediately with the freshly cooked pasta.