Method

• 1.
  Combine beef, breadcrumbs, onion, chopped garlic, rosemary, cumin, coriander, egg and a generous pinch of salt flakes and ground black peppercorns in a bowl. Use your hands to roll heaped tablespoons of beef mixture into balls.

• 2.
  Heat 1 tbs oil in a frypan over medium heat. Add whole garlic clove and cook, stirring occasionally, for 3 minutes or until it begins to brown. Add the passata and chilli flakes, reduce heat to low and gently simmer for 10 minutes to develop flavour.
• 3.
  Meanwhile, heat remaining 1/4 cup (60ml) oil in another large frypan over high heat. In batches, cook meatballs, turning occasionally, for 5 minutes or until browned. Transfer to a plate and repeat with remaining meatballs.
• 4.
  Carefully add cooked meatballs to the tomato sauce and cook, shaking the pan occasionally, for 5-10 minutes or until meatballs are cooked through.
• 5.
  Scatter with parsley and basil, and serve from the pan, still steaming hot.