Prepare the meatballs. Add the minced meat into a large mixing bowl. Add the onion (the smaller the pieces the better for mixing). Sprinkle with salt and pepper, chopped parsley, oregano and breadcrumbs. Break the egg and add it to the mix.

Mix the meat and spices with your hands and work the mixture until it all blends well together, forming a firm, dough-like texture.

Using only your hands, create same-sized small balls from the meat mixture. This should be enough for about 20 to 24 meatballs, depending on their size. Set them on a plate and leave to rest. (If preparing in advance, this is a point when you want to cover them and store in the fridge until needed).

Cook the pasta according to the instructions on the packet.

Add the olive oil into a large frying pan and set on medium-high heat.

When the oil is hot, add the meatballs, one by one, using a spoon. Fry them for about 10-12 minutes (depending on their size), turning every now and then, so they are brown from each side.

Once the meatballs are browned, carefully take them off the pan and set aside. Keep the oil and remaining juices in the pan, both will be used for the sauce.

Using the same frying pan: add the roughly chopped onion and garlic (and chilli flakes if using). Lower the heat to medium, toss and fry for about 4 minutes or until the onion is soft and glossy.

Turn up the heat and add the tinned tomatoes. Stir thoroughly and bring to boil. When the sauce starts to bubble, cover the pan with a lid, lower the heat and leave to simmer for about 5 minutes. Season with salt and pepper.

Stir the sauce, and add the cooked meatballs. Stir slightly from the bottom of the pan and add a dash of water if the sauce looks too reduced. Turn up the heat, cover and leave to simmer for another 5 minutes.

Serve 4-5 meatballs per portion with sauce over the pasta, add fresh basil leaves and grated cheese.