Preheat fan forced oven to 180 degrees Celsius
To make the tomato sauce: sweat onions and garlic for 5 minutes, season with salt and pepper.
Add the chopped herbs.
Add tomatoes and water.
Simmer for 30 minutes.
For the meatballs: Over medium heat sweat off garlic, onions in olive oil for about 10 minutes or until soft – set them aside to cool
Mix herbs together and finely chop.
Place mince in a mixing bowl and add herbs, cooled onions, egg and extra egg yoke, crumbs.
Using clean hands mix and incorporate ingredients together.
Mould golf sized ball shaped with hands of mixture should get about 14-15 depending on size
Line up in baking tray.
Cover with the tomato sauce and grate over some Parmesan.
Bake in pre-heated oven for 30 minutes.
Take out and serve straight away.
Serve with any dry pasta cooked al dente for dinner or place with salad inside a flat bread wrap for lunch.