1. Gently heat 2 tbsp olive oil in a saucepan, once warm add the onion and garlic.
2. Cover and sweat for 4 min, until soft and golden.
3. Set to one side to cool for 10min.
4. Meanwhile beat your egg in a small bowl.
5. In a large bowl, mix the 100% British Steak Mince with the cooled onion and garlic.
6. Next, add the freshly chopped herbs and the beaten egg, season with some salt and pepper and mix well.
7. Test the mix is seasoned just right by frying a small amount – adjust if necessary.
8. Separate the mix and round into 24 even sized meatballs.
9. Cover and place in the fridge while you make your delish sauce to go with them!

For the Sauce

1. Heat 1 tbsp olive oil over a high heat
2. Add the onion and garlic, toss until coated, cover a sweat until soft and golden.
3. Add the tin of tomatoes and 2tbsp tomato puree
4. Season well with some salt, pepper and a little sugar to bring out the sweetness of the tomatoes.
5. Stir in the rosemary sprigs and allow to simmer for 15min.
6. Meanwhile, heat 2tbsp olive oil in a fry pan and cook the chilled meatballs for approx 10min.
7. When cooked, add them to the tomato sauce and stir carefully until they are fully coated.
8. Remove the rosemary sprigs before serving.
9. Boil some spaghetti and serve with some freshly grated parmesan.