Season the ground pork with salt, pepper & spices. Add the breadcrumbs & egg, then mix altogether.
Form the mixture into round meatballs using an ice cream scooper and shaping it with your hands, making sure it is compact enough. This will yield about 12-15 pieces.
Pan-fry the meatballs using medium to high heat for 15 minutes.
Using the same pan, fry the onions until soft and translucent.
Place back the meatballs, then pour The Caramba Barbecue Sauce. Cook for 5 minutes.
