the meat balls on a medium heat for 5 minutes to brown the edges, then bake on a well-greased tray in the oven for a further 15 minutes, or entirely oven cook for 25 minutes until firm and beginning to brown.
dice the onions and fry until golden. throw in the sliced garlic.
pour in the plum tomatoes and squash with the spoon to break up the fruit. add a can full of water.
let the sauce simmer down for at least 20 minutes until it becomes rich and concentrated. add a pinch of salt and a few twists of black pepper – along with the fresh herbs – before serving.
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