Method

Heat oven to 200C fan.
Split the skins of the pork sausages and squeeze out the meat into a bowl.
Add the beef mince, onion, parsley, grated parmesan, breadcrumbs, egg and lots of seasoning. With your hands mix together well.
Roll the mince mixture into about 25 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin.
Drizzle with a little olive oil, shake to coat, then roast for 20-30 mins until browned.
These meatballs go well with spaghetti and a tomato sauce.