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1. Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
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2. In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
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3. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
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4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
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5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
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6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.
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7. Season the contents with sugar, salt and freshly ground pepper.
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8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
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9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
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10. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
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11. Serve with spaghetti.
