In a large mixing bowl add all the meatball ingredients: meat, breadcrumbs, egg, fresh herbs, spices and seasoning. Mix well using your hands to get a better combined meat.

Roll the meatballs by hand or use an ice cream scoop to roll our meat balls more or less the size of a golf ball. If rolling, roll between the palm of your hands and if the meat sticks to your hands, damp them slighty in cold water. Repeat until the meaball mixture is finished. The quantity will depend on the amount of meat that you are using, but it should make roughly 10 to 12 average.

Preheat: Using a skillet or dutch oven heat 2 tablespoons of olive oil and cook the meatballs by placing them a good distance apart from each other onto the skillet. Keep the heat on medium high leave the meatballs to brown (2 to 3 mintues) before turning them over to brown the other side for another 2 to 3 minutes. Remember that if the meatballs stick when you try to move them, don't force them, leave them, when they are ready to turn, they wont stick. Cook them in batches rather than overcrowding the pan otherwise they will steam and not brown. If you need more oil add another tablespoon. Once all the meatballs are browned, move them onto a plate, cover with foil and set them aside.

Same pan, don't wash it! If anything, use kitchen tissue paper to remove any excess fat you don't want in the sauce. Cook the onion in that oil (or add a tablespoon more if you need) on low to medium heat for 5 to 7 minutes or until soft and shimmering. Add the garlic, stir it in and cook for a minute or 2. Add the tomato paste, stir it in, add the tomatoes and about a quarter cup of water. The same water that you will add into the empty tomato can and swirl it around then pour into the sauce.

Add the passata and season well with salt and pepper and for flavor add Italian meat seasoning. Mix and cook uncovered for 15 to 20 minutes on medium heat. Check at intervals and stir to prevent it from burning. Once the sauce has thickened to your liking, remove it from the heat.

Once the sauce is cooked and has thickened, bring the meatballs back and place them into the sauce. Cook the meatballs and sauce on low to medium heat (simmer) for 5 minutes.

Garnish with fresh basil or parsley, chopped and taste for seasoning.