Mix 2tbs fennel seeds, 3 eggs, 1/2 cup chopped parsley and 1 clove garlic, minced into 1 kg of pork mince. Season to taste.
Form into balls about 2.5cm in diameter. Cook in olive oil in a frying pan, turning until ebenly browned and cooked through. Remove to oven proof dish, cover and keep warm.
For the sauce, add more olive oil to pan (if necessary) and gently soften a finely chopped onion. Deglaze with 100ml dry white wine, and two tins Flavorite chopped tomatoes, 2 tbs smoked paprika, season to taste.
Cook gently until oil floats, or transfer to baking dish and cook in the oven for 30 min at 180C. Return meatballs to oven for final 10 mins to reheat.
Serve 3-4 meatballs per person, top with sauce and garnish with chiddonnade of flat-leaf parsley.