These herby meatballs can be cooked ahead and reheated or even divided into single portions and frozen. Just remember to defrost them in the fridge overnight.
1. Mix all the meatball ingredients together except the oil and season with salt and pepper. Form into small balls the size of a walnut or small plum. Chill in the fridge while you prepare the sauce.
2. To make the sauce, heat 1 tablespoon of olive oil in a large
frying pan set over a low heat. Sauté the onion for about 5 minutes, until translucent but not browned, then add the garlic and chilli flakes and cook for 1 minute. Add the tinned tomatoes and sugar and continue to cook over a low heat for 15 minutes.
3. Heat the remaining tablespoon of oil in a separate large frying pan set over a medium heat to seal and lightly brown the meatballs. Transfer the meatballs to the sauce with a slotted spoon, then bring the sauce back up to a simmer. The liquid should barely shimmer, not bubble. Cover the pan tightly with a lid and cook for about 1 hour, until the meatballs are really tender. Remove the lid for the last 15 minutes to allow the sauce to thicken.
4. Scatter over the fresh basil and serve the meatballs and sauce with pasta or rice.