Heat the oven to 220°C.

Fry the finely chopped purple shallot in a splash of neutral cooking oil until soft, then add the finely chopped garlic and continue to fry until the shallots are translucent and the garlic is aromatic.

In a mixing bowl, using a spoon, combine the pork mince, fresh herbs, seasoning, shallots and garlic until everything is well-combined but the ingredients are evenly distributed, but to not over-mix.

Test if your meatballs are seasoned to your taste by placing a little pork mince to cook in a fry pan or microwave, then adjust seasoning to your taste.

Take a heaped teaspoon of pork mixture and form into a small ball by rolling it between your two hands. The meatballs should be around 2.5cm in diameter. Then repeat until the mixture is finished.

Evenly space the pork meatballs on a greased pan or pan lined with a greased baking sheet on the top shelf and bake for 15 minutes. Cook longer if you prefer more colour, however, 15 minutes should be enough time for perfectly cooked juicy meatballs.

Serve warm with plenty of fresh herbs and lettuce.