Heat two tablespoons essential olive oil inside a stainless steel saucepan on the gentle heat and add some onion and garlic clove. Cover and sweat for four minutes, until soft along with a little golden. Let it awesome.
Inside a bowl, mix the minced beef using the cold sweated onion and garlic clove. Add some herbs and also the beaten egg. Season the mix with pepper and salt.
Fry a small bit to determine the seasoning and adjust if required. Divide the mix into roughly 24 round balls. Cover the meatballs and refrigerate until needed.
Meanwhile, result in the tomato sauce. Heat the oil in a stainless-steel saucepan.
Add some sliced onion and also the crushed garlic clove, toss until coated, cover, and sweat on the gentle heat until soft and pale golden.
Slice the canned tomato plants and add, with the juice, towards the onion mixture.
Season the contents with sugar, salt and freshly ground pepper.
Prepare the tomato plants uncovered for roughly half an hour or before the tomato softens (although this is cooking result in the meatballs).
Heat a fry pan and prepare the meatballs for around ten minutes within three tablespoons essential olive oil.
When they're cooked, place them into an ovenproof dish using the tomato sauce and top using the grated mozzarella. Place within preheated grill before the cheese has melted.
Serve with spaghetti.