Take a large mixing bowl, dump the mince in, add the crushed garlic, grated cheddar, parsley, salt and pepper and mix. Pause, add the egg in and go at it again. Pop into the fridge to chill for 20 minutes.
In this time, get your sauce ready. Pour your wine into a saucepan and let reduce on medium heat for 15 mins. Add in your tomato sauce and chilli flakes and let simmer for 5 minutes more. Done.
Get your mince out. Prep your ball forming station. You want your mince first, then the cubed cheese and butter and then your pan. Now these are big boys, so I want you to take a gold ball size, form a round, poke a hole in the middle and stuff a cheese cube and then a butter cube in, take another golf ball size and pad your first ball, roll it into a round and set aside. Repeat. You should get 8 balls.
Chill the balls in the fridge for 10 minutes. Meanwhile, melt butter in a pan, then take your pineapple slices out, charr them in a pan over high heat and set aside. Reserve the butter.
Pre-heat your oven grill to 350°F. Heat your pan, add olive oil, chuck your balls in, fry them gently until browned on all sides (4 minutes each side).
In a baking tray, put the reserved butter and juices down on the tray, place your pineapple slices, add each ball on top of each slice, top with the sauce and grated cheddar and grill for 15 minutes.
This gets messy, so you have to use a plate with a fork and knife you savage. Now stuff that in your fuckin face!