Combine the beef and pork mince in a bowl with the parsley, garlic granules, breadcrumbs and some seasoning using your hands to make sure the ingredients are completely incorporated. Roll the mixture into 24 walnut-sized balls. Using six metal skewers, push four meatballs onto each skewer, transfer to a plate, cover and chill for at least 30 mins. Will keep chilled for up to a day.

To make the sauce, heat the oil in a saucepan over a medium heat and sizzle the garlic for 30 seconds. Tip in the tomatoes, barbecue sauce, oregano and sugar, and season well. Bring to a simmer, then reduce the heat to low and bubble for 15 mins until the sauce is thick and rich – you can add a splash of water if it starts to look too dry.

Brush the chilled meatball skewers with a little oil, then cook under a hot grill, in a griddle pan over a medium-high heat or on the barbecue over ashen coals for 5-8 mins on each side until the meatballs are deep brown and sizzling. To check they’re ready, cut one in half – there should be no pink meat left in the middle. Set aside and keep warm.

Spread some of the sauce into each bun, then lay a meatball skewer on top. Hold the bun in one hand and carefully pull out the skewer with the other. Top with any remaining sauce. Scatter a handful of the cheese over each bun, then return to the barbecue (putting them on the cooler side), close the lid and warm for a few minutes until the cheese has melted. Or, do this under a hot grill. Watch carefully to ensure they don’t burn.