Roast the pine nuts in a pan without fat, take them out. Grind the pine nuts, except for some for garnishing. Cut cheese into approx. 32 cubes. Soak toast in cold water. Peel and finely dice onion. Peel garlic and chop finely.
Knead ground pine nuts, mince, half of the diced onion, squeezed toast, egg and 1 tablespoon of tomato paste. Season with salt and pepper. Form approx. 32 balls from the mixture. Press a hollow into each ball and fill it with 1 piece of cheese and press the minced meat back over it. Heat the oil in a pan. Fry the balls all around at medium heat for 8-10 minutes. Remove and keep warm. Add garlic and remaining onion to the hot frying fat and fry until transparent. Add 2 tablespoons of tomato paste and sauté briefly. Deglaze with chunky tomatoes and wine. Stir in vegetable stock. Bring to the boil and simmer for 2-3 minutes.
Remove and keep warm. Add garlic and remaining onion to the hot frying fat and fry until transparent. Add 2 tablespoons of tomato paste and sauté briefly. Deglaze with chunky tomatoes and wine. Stir in vegetable stock. Bring to the boil and simmer for 2-3 minutes. Add dried oregano and puree. Season with salt and pepper. Add meatballs to the sauce and heat up again. Wash fresh oregano and shake dry. Pluck the leaves from the stalks. Garnish meatballs with oregano and pine nuts
Add dried oregano and puree. Season with salt and pepper. Add meatballs to the sauce and heat up again. Wash fresh oregano and shake dry. Pluck the leaves from the stalks. Garnish meatballs with oregano and pine nuts