Pork meatballs and pomdoro sauce

For the meatballs:
500g lean pork mince
2 t Italian parsley, finely chopped
3 garlic cloves, crushed
½ onion, finely chopped
Olive oil, for frying

For the tomato sauce:
2 baby leeks, finely chopped
½ cup olive oil 
6 garlic cloves, crushed
1 x 400g can of whole peeled tomatoes 
4 T tomato paste with vegetable soffritto 

1. Combine all the ingredients for the meatballs, except the oil, in a bowl. Roll into balls and fry in a nonstick pan over a medium to high heat until golden. Finish off in the oven at 180° C to cook through.
2. To make the tomato sauce, fry the leeks in a little olive oil until soft. Add the garlic and cook for 1 minute. Add the remaining ingredients and simmer for 20 minutes. 
3. Serve with Woolworths fresh tagliatelle, cooked al dente. 
4. WINE: Renzo Masi Chianti