In a medium sized bowl, add the pork mince, onion, garlic, chopped basil, chopped parsley, egg, chili flakes and salt and pepper. Use your hands to combine, ensuring all ingredients are evenly incorporated. 

Get a large container and set next to the bowl. Using your hands, roll small balls of the meatball mixture, about a tablespoon each. Use your fingers to smooth the meatballs and set in the container. 

Repeat until no more mixture is left, and put the meatballs in the fridge until you are ready to cook. 

When ready to cook, heat half the olive oil in a pan over a medium heat. Place some of the meatballs in the pan to cook, allowing a bit of space between each. Turn using tongs to ensure the meatballs are cooked through, and browned on the outside. Cook in batches, using the remaining olive oil as required. 

Serve with salad, roasted vegetables or over the top of your favourite pasta sauce.