This easy to make family supper is ideal for those busy winter week days. For a less spicy sauce omit the harissa from the tomato sauce. As an alternative try serving with potato wedges with lots of sour cream and grated cheese.
Heat 2 tbsp oil in a heavy frying pan, add the onion and sweat over a low heat until soft but not coloured. Add the garlic, chilli and parsley and cook for 1 further minute. Remove from the heat and allow to cool.
Stir the onion mixture into the minced pork. Season with salt and ground black pepper.
With floured hands, shape the mixture into equal-sized meatballs.
Heat a little more oil in a frying pan and fry the meatballs until golden brown all over. It may be necessary to do this in several batches, keep them warm whilst you make the sauce.
To make the sauce; heat the remaining olive oil in a heavy-based pan and add the garlic. Tip in the chopped tomatoes, stock, tomato paste and harissa and simmer 25-30 minutes with a lid on until the sauce looks thick and glossy. Taste and season. Mix with the meatballs and sauce.
To serve; cook the pasta and drain well. Add the reserved coriander leaves to the meatballs and serve immediately with plenty of grated cheese.
To freeze: Complete the recipe up to the end of step 5. Pack, label and freeze the meatballs and sauce together for up to 3 months.
To use: Thaw over night, reheat the meatballs in the tomato sauce in a small saucepan until piping hot.