Peel and dice the onion and crush the garlic.

Add them to a mixing bowl with the minced pork, minced beef, dried oregano, eggs and ground almonds.

Season well with salt and pepper and mix everything together.

Roll portions of the mixture into balls (about golf-ball sized) and arrange on a platter.

If possible, chill in the fridge for a couple of hours to allow them to firm up. (You can skip this step if you don't have time).

Heat the olive oil in a saucepan over a medium heat.

Peel and dice the onions and crush the garlic.

Soften the onions and garlic in the olive oil until they become translucent but not browned.

Then, add the tinned tomatoes, passata, water and tomato puree.

Season well with salt and pepper and allow to cook over a low heat until you are ready to add the meatballs

Heat the oil in a frying pan over a medium/high heat.

Add a few of the meatballs and fry in batches, turning occasionally so that they brown all over. Take care not to overcrowd the pan or they won't brown as well.

Turn the slow cooker on high and add the browned meatballs and the tomato sauce it.

Cook for at least 2-4 hours, longer if possible.

Serve the meatballs and sauce spooned over courgetti spaghetti or pasta, topped with some parmesan cheese and parsley or basil for garnish.