• Preheat the oven to 350°F (180°C). Lightly grease a 9-inch round baking dish.

To make the meatballs:

• Place pork, breadcrumbs, egg, green onion and the seasonings into a bowl of a food processor and blitz until all the ingredients are well combine. Or mix by hand ensuring all ingredients are well combined. Shape into rounded 1 tablespoon balls and arrange in the drawer/drawers of an air-fryer in a single layer. Spray with a little olive oil spray. Cook on 400°F (200°C) for 13 to 14 minutes, turning once during cooking, until browned and cooked. Or cook in a 400°F (200°C) on a baking sheet with a wire rack on it to allow the air to circulate for 22 to 25 minutes until cooked and browned. Reduce the oven temperature to 350°F (180°).

To make the sauce:

• While the meatballs are cooking, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and cook 2 minutes until softened and fragrant.
• Add the tomato paste and stir to combine with the onion mixture. Cook, stirring, for 1 minute to mellow the tomato paste a little. Add the wine and stir. Cook, uncovered, until the wine is reduced by almost half.
• Add the tomatoes with their juice, broth, crushed red pepper and seasonings. Cook on medium -low, uncovered, stirring occasionally, for 8 to 10 minutes until thickened. Stir in the basil.
• Pour the sauce into the baking dish. Add the meatballs in a single layer. Arrange the mozzarella cheese over the meatballs and with parmesan. Bake for 20 to 25 minutes until hot and bubbling around the edge. If you like to the cheese to brown a little, turn on the broiler (grill) for 2 minutes to brown the cheese, keeping the baking dish about 12 inches from the broiler.
• Add basil leaves to garnish.