Preheat the oven to 400F / 200C / 180fan.
Heat 1 tablespoon of oil in a skillet or non stick sauté pan. Add the onion and fry for 3 minutes until soft and translucent. Add the garlic and sauté for a further 30 seconds. Remove from the pan and wipe out the pan ready for the meatballs.
Place the meat, 1 tablespoon dried oregano, half of the cooked onion and garlic mix, 1 tablespoon coconut aminos, egg, a good pinch of salt and pepper and 1 tablespoon pecorino in a bowl and mix to combine. Using wet hands, roll into meatballs about 3 cm in size.
Heat 1 tablespoon of oil in your skillet or sauté pan and fry the meatballs, turning frequently for 5 - 7 minutes until browned. Remove from the heat. (Transfer to an oven proof dish if you’re not using a cast iron pan that can go in the oven or temporarily remove the meatballs from the skillet whilst you make the sauce.)
To a clean skillet / pan, add the chopped tomatoes, tomato puree, remaining garlic and onion, 1 tablespoon coconut aminos, 1 tablespoon oregano, season and bring to the boil. Reduce to a simmer and cook for about 5 minutes until thicker in consistency.
Coat the meatballs in the tomato sauce. Top with shredded mozzarella, 2 tablespoon pecorino and bake 15 - 20 minutes until the cheese has fully melted. Top with fresh oregano and cracked black pepper.