Orecchiette With Tiny Lamb Meatballs

Name: Orecchiette With Tiny Lamb Meatballs
Ingredients: For the Sauce and Pasta; 1 medium-sized onion, minced; 3 tablespoons extra virgin olive oil; 14 ounces can of San Marzano tomatoes, whole; pinch of salt; pinch of sugar; 1 pound Orecchiette Pasta (I recommend either Benedetto Cavalieri or Rustichella D’Abruzzo); 1/2 cup aged Pecorino Toscano, grated; 1/4 cup parsley, minced; 1/4 cup toasted breadcrumbs; For the Lamb Meatballs; 1/2 pound ground lamb (medium to fine grind); 1-2 ounces stale bread; 2-4 tablespoons milk; 1 egg; 1 clove of garlic, finely minced; 1/4 cup parsley, finely chopped; 1 tablespoon harissa; 1 teaspoon ground coriander; 1/2 teaspoon ground ginger; salt and pepper, to taste; 1 cup extra virgin olive oil