Wash and dry your hands.
Place the thawed ground beef in a large bowl.
Finely chop the rosemary and add on top with with dijon mustard and dried oregano.
Smash the crackers to bits and add to the mix.
Crack the egg into the bowl.
Using your bare hands, mash everything together until well mixed. Divide into 8 equal portions and further divide each into 3.
Wash your hands again.
Place the meatballs on a plate and brush or drizzle with olive oil. Place in the fridge for 15 minutes to firm them up.
Heat 1 tablespoon of olive oil in a large pan over a medium heat. Place the meatballs in the pan and cook for 8 to 10 minutes, turning regularly.
Add the meatballs to pasta sauce and simmer before serving.