HEAT 1 TBSP OLIVE OIL in a saucepan over a low heat. Cook onion and garlic with 1/2 tsp salt until the onion has softened. Remove and cool.

TOAST FENNEL SEEDS in a dry pan on a medium heat until fragrant, about 3 minutes. Finely zest the lemon, reserve the fruit.

SLAP THE MINCE against the side of a mixing bowl for 3-5 minutes, until the meat is sticky. This helps the meatballs to hold together well. Combine pork mince with cooked onion and garlic, fennel seeds, zest, prosciutto, pecorino, breadcrumbs and herbs, then season with pepper. Finally, mix in the beaten eggs.

USING YOUR HANDS, divide the mixture and form into balls about the size of a golf ball, then flatten them slightly. You should get about 24 meatballs.

SKEWER THE MEATBALLS, alternating with fresh bay leaves, so that each skewer has three meatballs and two bay leaves.

MAKE A BASTING SAUCE by whisking together the remaining 3 tbsp oil, 1 tbsp juice from the zested lemon, chilli flakes (if using) and season to taste.

PREHEAT THE BARBECUE (ensure it's clean and well oiled) on a medium-low heat. Brush basting sauce onto the skewers and place on barbecue. Cook, turning and basting further, for 8-10 minutes, until cooked through.

REMOVE FROM HEAT and serve.

HOT TIP

I like to sprinkle the Japanese spice mix shichimi togarashi on the meatballs, either with or instead of chilli flakes. Sure, it's cross-cultural, but the complicity is lovely.