Place all meatball ingredients in a bowl, season well and stir to combine.
Roll the mixture into balls and place on a lined baking sheet, cover and refrigerate for 10 minutes.
Heat a little oil in a pan and pan-fry meatballs until cooked through, drain on paper towel.
For the sauce:
Heat oil in a pan, add tomato paste and a splash of water; cook for two to three minutes, stir through tomatoes and cook for five minutes
Toss together penne, meatballs, tomato mixture and basil; serve with grated Parmesan.