Mix all the ingredients together in a bowl.

Lightly oil your hands and make half a teaspoon sized balls. 

Cook the meatballs on a pan on medium heat with olive oil. Once they're golden and cooked through, remove them and keep for later use.

Peel, deseed and chop the tomatoes really finely. Pass the seeds through a colander by pressing on them with the back of a spoon and keep their juices. Discard the skin and seeds. If using canned tomatoes you can use the juice that they come in.

Add extra olive oil to the same pan where we cooked the mini meatballs if needed. Use it to cook the onion on low-medium heat until translucent and sweet in smell.

Add the garlic and tomato paste and cook for one minute while stirring.

Add the tomatoes and juices from the seeds along with the bayleaves and let it warm up.

Turn down the heat to a simmer and let the sauce reduce and the tomatoes soften. When you're happy with the texture blend it.

Return the sauce and meatballs to the pot to heat back up and serve over, pasta, rice, mashed potatoes.