Heat one tablespoon of olive oil in a large non stick pan over medium high heat. Fry the meatballs on all sides until golden brown. Transfer to a warm plate.
Heat the remaining olive oil in the pan. Fry the onion until transparent while stirring occasionally. Add in the garlic and sauté for 1 minute until fragrant.
Stir through the passata, water, tomato paste, herbs, chili flakes, salt and pepper. Mix it all well and bring to a simmer. Reduce to low heat. Add in sugar if needed. Transfer the meatballs back into the sauce, along with any juices released from the meatballs on the plate.
Cover and cook for 8 minutes, while stirring the sauce occasionally, until cooked thoroughly. Top it with mozzarella cheese; transfer to the oven or grill and bake until the cheese has melted and is bubbling.
Garnish with freshly chopped parsley and extra dried oregano and/or basil. Serve over pasta, mashed potatoes or rice.
* 2 tablespoons olive oil .
* 4 garlic cloves minced.
* 700gm of tomato passata.
* 2 tablespoons tomato paste.
* 2 teaspoons each of dried basil and oregano.
* salt to taste.
* 1 teaspoons pepper.
* fresh basil or parsley chopped to garnish.