In a large bowl, mix together the pork mince with the spices for the meatballs as well as the wine. Leave the pork mix to rest for at least an hour in the fridge so that the flavours can meld together.

Next, roll the pork mince into balls roughly the size of a golf ball.

In a large, flat bottomed frying pan, heat a little oil. Fry the meatballs until golden and crisp on the outside.

Remove the meatballs from the pan and place to one side.

In the same pan, begin frying the onions, chilli pepper and padron peppers in the juices of the pork meatballs.

Once the peppers have softened and the onions have become translucent, add the tomatoes and tomato puree to the pan.

Scrape all of the caramelised pieces of pork fat from the bottom of the pan to flavour the sauce.

Once the tomatoes have begun to bubble, add the spices and cook for 5 minutes.

Add the meatballs back into the pan and cook in the sauce for 10 minutes or until piping hot.

Serve alongside an array of tapa dishes and a chilled Alhambra Reserva 1925.