1. Add the onion, garlic clove and pepper to a mason jar or empty jam jar.
2. Combine the vinegar, water, salt and sugar in a small pot over low-medium heat. Stir until the salt and sugar have dissolved. Remove from the heat and allow the mixture to cool before pouring it over the onions. Refrigerate for at least 1 hour before serving.
3. Combine the garlic sauce ingredients in a bowl and mix well.
4. Cover and refrigerate for 30 minutes or until the meatballs are cooked.
5. Add the meatball ingredients to a mixing bowl and combine well.
6. Measure out heaped spoons of the mixture and roll them into golf-shaped balls.
7. Heat the oil in a large frying pan over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally, until evenly browned all over.

Serve with pita bread or a wrap, salad vegetables (I used spinach, tomato, and cucumber), and a generous helping of garlic sauce.

Recipe created for Australian Good Meat.

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