Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Combine mince, egg, breadcrumbs, pesto and one-quarter of the chopped garlic in a bowl. Roughly chop half the oregano and add to beef mixture. Season, then form into 6cm round meatballs.
• 2.
  Heat oil in a deep ovenproof frypan over medium heat. Add the meatballs and cook, turning, for 6-7 minutes, until browned all over. Remove from pan and set aside.
• 3.
  Add onion and remaining garlic to pan and cook, stirring, for 3 minutes, or until softened. Add tomato passata, season, then bring to a simmer.
• 4.
  Return meatballs to pan and scatter with cheese and remaining oregano. Bake for 15-20 minutes, until meatballs are cooked through and cheese is bubbling.
• 5.
  Serve with extra pesto and basil leaves.