Combine mince, seasonings and basil in a bowl and mix well. Shape mixture into 10 balls and lightly dust with flour.
Heat half the oil in a large frypan, add meatballs and cook in batches until well browned and cooked through. Drain on absorbent paper and keep warm.
Heat remaining oil in frypan, sauté frozen Birds Eye Chopped Onions and garlic, stirring continuously for 1 minute. Stir in Edgell Chick Peas, tomatoes and Leggo's Tomato Paste. Simmer covered for 5 minutes, stirring occasionally or until sauce is slightly thickened.
Pour sauce into a 6 cup ovenproof baking dish, arrange meatballs on top and sprinkle with mozzarella. Place under a preheated grill and cook for 3-5 minutes or until cheese is golden and bubbling.