Place all of the ingredients for the meatballs into a bowl and mix together, then being to roll the mixture into individual little balls approx. 5cm in diameter. When completed drizzle with olive oil.
Heat a large frying pan on a medium heat and add a good dash of olive oil, brown off your meatballs – you may have to do this in batches.
While the meatballs are browning being the tomato sauce. Heat olive oil in a saucepan and add the onion and garlic, when softened stir in the chilli powder, add the tinned tomatoes, balsamic vinegar, tomato puree and basil. Bring to the boil and season to taste.
Preheat your oven to 180⁰.
Place the meatballs in a lidded casserole dish, pour over the sauce and place in the oven to cook for 1hour, remove and stir halfway through cooking.
Serve with pasta and garlic bread. Sprinkle over some freshly chopped basil and grated Parmesan.