Gather and prepare all your ingredients. I used my own semi dried tomatoes. If you buy any make sure to drain them well...
Put your mince in a large clean bowl. If you are fussy with your mince you can ask your local butcher for a prime cut to be freshly mince for you... If you do not mind just get whats on offer at your local shop or supermarket.
Wash all your herbs, the basil, parsley, thyme, chervil. I like chervil for its aniseed flavour and freshness.
Peel your garlic and remove the core. Most people who can not digest garlic is because of the core (stem) in the middle.
Chopped together your garlic and herbs until it is very fine.
Chopped small dices of your sun-dried tomatoes.
Put everything into the bowl with the mince.
Had 2 tea spoon of hot paprika.
3 -4 big pinch of salt and some fresh grind pepper.
Wash your hands or use gloves. and give a good mix to all your ingredients. squeezing the mince together and giving it a little massage. Turn the bowl as you go to mix different part on the mince. this should take you 3 to 5 minutes.
Once you are done mixing, grab 1/2 hand full of mince and shape them as small balls (50-60 grams) each.
Shape it all, place them on a plate and cover them and keep in the fridge until you need them.
Cooking the Pasta and the meatballs
In a large sauce pot place 2 to 3 l of water
Add some salt to it
A bring it to a boil. if you want this to go faster place a lid on top.
Meanwhile, in a frying pan, Heat up your olive oil and a little bit of butter.
Once you hear the butter cracking, add some of the meatballs. Keep a bit of space between them. you do not want to overload the pan.
if you have done your own pasta, check that your pasta are drying nicely.
after 5 minutes, turn your meat balls to colour them on the otherside and cook for another 5 minutes.
Then add your tomato sauce.
Simmer for 10 minutes.
Meanwhile, your water is boiling.
Add your pasta into the boiling water.
Cook them at high heat for 4 minutes (fresh pasta) 8 minutes if dry commercial pasta. They should be "al dente".
Drain the pasta using a colander.
In a clean bowl add some the meatballs tomato sauce.
Add your pasta into it, give it a gentle stir and let them there for a minute or 2 to let the pasta absorb a little beat of the sauce.
Once ready using a pair of tong or a fork, pace some of the pasta at the center of the bowl. then add few meatballs around, drizzled with more sauce. serve aside a bit of freshly grated pecorino cheese or parmesan