Method

Take 25g of butter and some oil and add to a frying pan until melted so you can fry of half the onions until tender. Let the onions cool

Make the bread crumbs and add to a large mixing bowl with the minced beef and pork, the fried onions (now cooled), cumin, chilli powder, oregano and the egg. Mix these thoroughly until all combined and then using your hands make into individual meatballs, about 5cm across. Not too big.

Add another 25g butter and a glug of sunflower oil to the frying pan used to fry the onions and bring to a medium heat

When the butter has melted, add the meatballs to the pan and begin to brown all over. You'll need to do these in batches

When all the meatballs have been browned off put on a plate and cover to keep warm

Add the remainder of the butter to the frying pan full of meat juices and when the butter has melted, add and fry off the remainder of the onions and the red chillies until tender. Add the garlic and paprika and fry for another 30 seconds.

Pour in the tin of tomatoes and the beef stock and bring the pan to a boil

When the pan has reached boiling point, turn it down to a light simmer and leave to reduce for 10 minutes

While the sauce reduces, heat the oven to 160C

When the sauce is ready, add the meatballs to an oven proof dish, pour over the sauce and cover with tin foil

Cook for 30 minutes and then remove from the oven

You can serve immediately or chill down and reheat thoroughly later