1) Pour the meat mince in a large bowl. Peel the onion and garlic and them up finely. Also chop up the fresh herbs and add this together with the chopped garlic and onion to the meat mince. Also add the egg yolk. Season the minced meat with a good dash of pepper and salt to taste.
2) Knead the meat mince with your hands until well combined. Then tear the mince up into even portions (use a scale like I do if you prefer, mine are always about 1 oz or 28 g). That way they will cook evenly.
3) Roll the minced meat portions into neat and smooth little balls between the palms of your hands.
4) Transfer the finished meatballs to a clean plate. Cover them with a piece of cling film to prevent them from drying out and put the plate in the fridge. Let the meatballs rest in the fridge for 30 minutes before cooking. You can also freeze them for later.