Directions

1. Heat 2 tablespoons olive oil in a heavy saucepan over a gentle heat and add the onion and garlic. Gently fry for 4 minutes, until soft and a little golden. Allow to cool.
2. In a bowl, mix the minced beef with the cold onion and garlic. Add the herbs and the beaten egg. Season with salt and pepper and mix well.
3. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until needed.
4. Meanwhile, make the tomato sauce. Heat the oil in a saucepan. Add the onion and garlic, toss until coated, cover, and gently fry on a low heat until soft and pale golden.
5. Slice the tinned tomatoes (if using plum tomatoes) and add, with all the juice, to the onion mixture. Season with sugar, salt and freshly ground black pepper.
6. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens.
7. Meanwhile, heat a frying pan and heat 3 tablespoons olive oil. Cook the meatballs, turning often, for about 10 minutes or until browned on the outside and cooked through.
8. When the meatballs are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella.
9. Preheat the grill on a high setting. Grill the meatballs until the cheese has melted.
10. Serve with spaghetti.