Put the mince in a mixing bowl together with the dried herbs, yoghurt and eggs. Season with salt and pepper and mix, by hand, until all the ingredients are thoroughly mixed together. Taste the mince and adjust the seasoning according to taste, you cannot add salt to the meatballs once they are cooked. Leave the mixture to rest for 10 minutes.
Heat the olive oil in a large frying pan and add the diced bacon, fry for two minutes before adding the chopped onions, followed by the chopped garlic.
Fry over a medium heat until they begin to colour, then add the tins of peeled tomato, red wine and bring the mixture to the boil. Then reduce the heat so that the tomato mixture is at a slow simmer.
Roll the mince into small balls (golf ball size) and then place them, one by one in the simmering tomato mixture. Ideally your pan should be big enough to accommodate all of the meatballs in a single layer.
Let the meatballs slowly bubble away on a reduced heat for about 45 minutes. Stir on regular intervals so the sauce doesn't stick to the bottom of the pan. By now your meatballs will be cooked and your sauce will have thickened nicely. Taste the tomato sauce and season to taste with salt and pepper. Remove the frying pan from the heat.
Garnish the meatballs with the grated Parmesan and torn basil leaves.
Serve with Cauliflower rice.