First, get the rich tomato sauce on. Heat the oil in a medium-sized saucepan and gently fry the garlic and oregano for a minute or so without browning the garlic.
Add the plum tomatoes and reduce the heat to medium-low. Leave the sauce to simmer while you prepare the meatballs.
To prepare the meatballs, heat olive oil in a saute pan over a medium-high heat and gently saute the onions and garlic together until they begin to soften. Stir in the smoked paprika and cook for a further minute. Remove from the heat and allow to cool.
In a large bowl, combine the remaining ingredients along with the cooled onion mixture.
Using your hands, work the meat so that it becomes well combined. Form into small one inch diameter meatballs - you'll make around 40 and set aside on a plate.
Add more olive oil to the same saute pan (don't worry about cleaning it first) and gently brown the meatballs over a medium-high heat on all sides, taking care when turning them to not break them up. You'll need to do this in two batches. Add the first batch to the tomato sauce while you cook the second batch.
When the tomato sauce is thick and reduced (take care not to break up the whole tomatoes while stirring) remove from the heat and stir in the basil-infused olive oil.
Serve the meatballs with linguine or spaghett and a generous sprinkle of Grana Padano cheese.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.