Place beef and pork mince, salt, pepper, garlic, oregano, and smoked paprika into a mixing bowl.

Mix together until well combined, then form equal-sized cocktail meatballs.

Dust each meatball in flour.

Heat a pan until smoking hot, then add the oil and brown the meatballs in batches. Do not cook them through as they will cook further in the tomato sauce.

Heat a saucepan to medium, add the oil, then the onions.

Add salt and pepper and cook the onions until golden brown.

Add the chopped tomatoes, oregano, smoked paprika, and garlic. Add more salt and pepper.

Let the sauce simmer for about 10 minutes on low heat, stirring occasionally.

Add the basil chiffonade and cook for a further 5 minutes.

Place the sauce into a large pan on low heat and add the browned meatballs to the sauce.

Simmer for about 5 minutes until the meatballs are cooked through but not dry.

Garnish with extra torn basil leaves and serve.