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Pre-heat your wood-fired oven to 180°C. In a large bowl combine the beef and pork mince, cooked onions, mortadella, egg, soaked breadcrumbs, oregano, spices and fresh parsley and mix well. Season with salt and pepper and shape into golf ball size meatballs.
Roast the meatballs with a drizzle of olive oil for 5 minutes in the wood-fired oven to lightly sear the outside, set them aside. You can also roast the red pepper on a small tray with a splash of olive oil, until the skins have gone completely black, remove from the oven and cover with a tea cloth. After 5 minutes, you will be able to peel the peppers easily and slice them thinly, set aside for the sauce.
To make the sauce, heat the oil in a large shallow oven proof casserole dish, add the garlic and rosemary and gently fry. Add the san Marzano tomatoes and roasted pepper strips and mix well. Bring the sauce to the boil, season with salt and a touch of sugar.
Add the meat balls to the sauce and place the dish in the wood-fired oven covered with some greaseproof paper and cook for 10 minutes. Serve with some grated parmesan cheese, a drizzle of olive oil and your choice of pasta.