Pork and cabbage balls in tomato white wine sauce

Heat a non stick fry pan with a little oil and pan fry the balls over moderate heat. You want to brown them, but be careful not to burn. You may have to do this in batches. Remove when done and set aside or cool down, cover and chill.

In a saucepan slowly heat the wine wine and when almost up to the boil reduce the heat to low and add the tinned tomatoes and some pepper. Add the stock and warm through.

Add the pork balls directly into the sauce, cover and simmer for 30 minutes or until cooked through. Plate up the meatballs, stir in the butter to the sauce and spoon over. Serve.