Preheat the oven to 350ºF (175ºC) and line a baking tray with foil.

In a large bowl add the lamb, egg, dried herbs, and breadcrumbs. Pour in the milk and mix everything together well. Season well with salt and pepper. Be sure not to over-mix the lamb or you'll end up with tough meatballs.

Roll a mini meatball (about 1 teaspoon) and flatten it. Heat a teaspoon of oil in a small skillet and gently fry the flattened meatball for about 5 minutes. Once cooked, test the meatball for flavor and seasoning before rolling the remaining mixture.

If you are happy with the seasoning then use a spoon or an ice cream scoop to measure out 2 tablespoons of the meatball mixture. Roll out the mixture into small golfball-sized meatballs. Use damp hands to prevent the meatballs from sticking as you roll them. Place on the foil-lined baking tray and drizzle with the olive oil or use an olive oil spray. Bake in the preheated oven for about 20 minutes. The meatballs will be golden and the juices will run clear when pierced with a fork or knife.

Meanwhile make the sauce. Heat the olive oil in a skillet or sauce pan over medium heat. Once the oil is hot, gently sauté the onions and garlic until they’re fragrant and soft, about 5 minutes. Season with salt and pepper and continue to cook until the onions are just starting to turn golden, about another 8 minutes. Add the wine and scrape up any golden bits from the bottom of the pan. Let the wine come to a simmer and reduce for about 1 minute. *This burns off the alcohol.

Add the tomato paste and sauce. Stir in the fresh herbs and bring to a boil. Turn down and simmer for about 10 minutes, until the sauce is thick and hearty. Add the meatballs and stir to coat them.Serve with pasta, a salad, or roasted vegetables.