For the cheese balls:

1 8 oz container of mozzarella balls, such as bocconcini

2 large eggs

1/4 cup of milk

1 cup of plain flour

2 cups of breadcrumbs or panko

1 tablespoon of dried oregano

salt and pepper

canola oil for frying

For the quick tomato sauce:

1 tablespoon of olive oil

1/2 onion, chopped

1 garlic clove, chopped

1 14 oz can of diced or whole tomatoes

1 teaspoon of dried basil or oregano or a combination of both

salt and pepper