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Meatballs:
Heat 1 tablespoon oil in a skillet and sauté green onion. Add garlic and cook until tender but not brown. Reserve.
Combine ground meat with cooked onion, shredded apples, eggs, parsley and herbs. Season with salt and pepper and combine.
Form the mixture into 1 ˝ inch (3 cm) balls. Roll meatballs in bread crumbs until coated.
Heat 2 – 3 tablespoons oil and sear meatballs. Remove from oil and reserve.
Tomato Sauce:
Heat 2 more tablespoons oil in the same skillet the meatballs were seared in and sauté onion and garlic until tender. Add tomato paste and chopped tomato. Mix well and bring to a boil. Continue cooking until tomatoes begin to break down and sauce thickens. Season. Place meatballs in tomato sauce and finish cooking at low temperature.
Serve.
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