Soak breadcrumbs in milk for 10 minutes.
Whisk the eggs.
Tip all ingredients for meatballs including crushed garlic, soaked breadcrumbs and eggs into a bowl and gently combine it all.
Make approximately 30 meatballs (45 - 50 g/each).
Preheat the oven to 200°C (400°F).
Place the meatballs next to each other (leave a small space between them) on a tray and baked them for 20 - 25 minutes. My meatballs are usually ready in 20 minutes but the time my vary for different ovens.
While the meatballs are in the oven, prepare the tomato sauce.
Finely chop the onion.
Heat the oil in the pan and fry onion first until golden.
Add tomatoes (If you are using whole plum tomatoes it's better to chop them before adding them to the pan. If you don't mind bigger chunks of tomatoes in the sauce you can crush them with a wooden spoon once they are cooking.)
Add the rest of ingredients in including the crushed or thinly chopped garlic, sugar, ketchup and oregano.
Season with salt.
Let the sauce reduce on medium heat for 15 - 20 minutes.
The meatballs in the oven will shrink slightly and release some juices (mostly fat). To enhance the tomato sauce taste with some meat flavours I mix the meatballs and some juices from the tray with the tomato sauce before serving.