For the meatballs, place the mince into a bowl, crack the egg, sprinkle in the herbs, add a pinch of salt and freshly ground black pepper and mix together. Form the mince into balls of 4cm diameter. Heat a non stick frying pan with 1 tablespoon of olive oil then put the meatballs in, not too close to each other, and cook for 12-15 minutes or until golden brown, turning halfway through cooking time.
Peel and finely chop the onion then place into a heated a saucepan with 1 tablespoon olive oil, cook on a medium heat until golden brown. Empty the tomatoes into this saucepan, add in the paprika, a pinch of salt and pepper. Bring to the boil and then add the cooked meatballs and simmer on a low heat for 10 minutes.
Place the pasta in salted boiling water and cook according to the instructions on the packet. Drain the water from the pasta.
Place one serving of pasta into a bowl then with a ladle, scoop up the meatballs and sauce and put on top of the pasta. Sprinkle on the Parmesan and serve.