Method

1. Place the mince, egg, breadcrumbs, grated onion, rosemary, half the garlic and half the paprika in a large bowl. Stir until well combined. Season.
2. Line a baking tray with baking paper. Roll 1-tbs portions of mixture into balls and place on the lined tray. Place in the fridge for 15 mins to chill.
3. Preheat oven to 180°C. Heat half the oil in a large ovenproof frying pan over medium-high heat. Add meatballs and cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate.
4. Heat the remaining oil in the pan. Add the chopped onion, carrot, celery, remaining garlic and remaining paprika. Cook, stirring, for 5 mins or until onion softens. Stir in wine or stock. Bring to a simmer. Cook for 1 min or until the liquid reduces slightly. Add diced tomato, sugo or passata and cream. Stir to combine. Bring to a simmer. Remove from heat. Season. Add spinach. Stir to combine.
5. Arrange meatballs over the tomato mixture. Sprinkle with mozzarella. Bake for 20-25 mins or until meatballs are golden brown and the sauce thickens slightly. Set aside to cool slightly.
6. To make the basil oil, place the basil, garlic and oil in a blender. Blend until smooth. Drizzle over the meatballs.

Serve with basil leaves and chargrilled Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna slices.