Combine ground pork with finely chopped onions, chopped-up chili pepper, minced garlic and Vegeta. Moisten with a little dry white wine and mix well until blended. Leave in a cool spot to rest for about 30 minutes.
Use your hands to shape into bite-sized meatballs, pierce each meatball with a skewer and slightly flatten by hand.
Lightly grease a large skillet with oil and shallow-fry the meatballs over medium heat until done, or alternatively arrange the skewered meatballs on a baking tray lined with parchment paper and bake in a moderate oven at 180 °C for 20 to 30 minutes.
Serve these tasty mini ground pork skewers with crispy jacket potatoes and a simple tossed salad.
You can use the same method to make chevapchici (oblong shapes), burgers or shish-kebabs.