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Heat olive oil in a saucepan over medium heat. Add the garlic and onion. Sauté for 2-3 minutes until softened and fragrant.
Add the crushed tomatoes and passata to the pan, stirring to combine.
Add the basil leaves and season with salt and pepper to taste. Let the sauce simmer for 15-20 minutes, allowing the flavours to blend and sauce to thicken.
In a large bowl, combine the meatball ingredients. Mix well and divide into 8 equal portions.
Using your hands or a spatula, evenly spread the meatball mixture over each tortilla, almost to the edges.
Heat a little olive oil in a non-stick pan over medium heat.
Place each tortilla in the pan, meatball-side down, and cook for 2 minutes or until the meat is cooked through.
Flip the tortilla and cook the other side until the tortilla is crisp. Repeat with the remaining tortillas.
Once cooked, top each tortilla with the tomato sauce, then sprinkle with grated parmesan and fresh basil leaves. Enjoy!