Put the onion and garlic in a food processor. Add a pinch of salt, then blitz until everything is finely minced. Empty the contents into a medium pan on medium heat, with a splash of olive oil. Fry for 6 to 8 minutes until the onions are caramelized and dark brown. Transfer the minced alliums to a medium mixing bowl.

Once the onions and garlic are cooled to room temperature, add the pork, breadcrumbs, parsley, raisins, a good pinch of salt and several grinds of black pepper. Knead with your hands until uniform. If the mix seems slightly wet, add extra panko a tbsp at a time. Form meatballs a little bigger than golf balls. You should be able to make about 8 to 10. Put the meatballs in the fridge for 30 minutes.

Add a splash of olive oil to a large pan on medium-high heat. Fry the meatballs for about 5 minutes until they're uniformly browned, then remove them to a plate and set aside.

Remove all but a few tbsp oil from the pan. Add the tomato paste and let fry for about 2 minutes until it darkens in colour. Add the paprika and stir to combine, then pour in the stock. Add a pinch of salt and a few grinds of black pepper. Stir in the sour cream, and return the meatballs to the pan. Turn the heat down to medium and let simmer for 20 minutes, rotating the meatballs every so often, until the sauce is reduced by about 1/2 and has thickened.