Put lamb, onion, garlic, oregano, thyme, breadcrumbs, egg, salt and pepper into a bowl and mix well using your hands. Roll mixture into balls.
Heat a non-stick frying pan, and when hot add the meatballs (there is no need to add oil as the lamb produces enough). Keep turning until brown all over. Take out and drain on paper towels.
Tip any excess oil out from the frypan and wipe whatever is left out. Add jar of pasta sauce and tomatoes (if using) scraping any bits on the bottom of the pan. Put the meatballs back in covering with the sauce. Cover and cook for about 20 minutes.
I use the tinned tomatoes if I have more to feed as it stretches the sauce a bit more.