Italian Meatballs with Tomato Sauce

Step 1: Grate the onion into a large bowl using a box grater, collecting about 1/2 cup of grated onion and its juices.

Step 2: Add the bread and mix so the onion juice soaks into it and the bread disintegrates. Set aside while you prepare the other ingredients, about 5 minutes.

Step 3: Add the remaining meatball ingredients and mix well with your hands.

Step 4: Measure out a heaped tablespoon of mixture and roll it lightly into a ball. Repeat with the remaining mixture.

Step 5: Heat 1 1/2 tbsp olive oil in a large non-stick frying pan over medium-high heat. Add the meatballs and brown them all over, about 3–4 minutes.

Step 6: When browned but not cooked through, carefully transfer the meatballs to a plate.

Step 7: Heat 1 tbsp olive oil in the same pan.

Step 8: Add the onion and garlic and sauté for 2–3 minutes, until translucent. Add the remaining sauce ingredients and bring to a simmer. Reduce the heat to medium-low so the sauce bubbles gently.

Step 9: Carefully transfer the meatballs and any juices on the plate into the sauce.

Step 10: Cook the meatballs for 8–10 minutes, turning and stirring occasionally. Adjust the sauce seasoning with salt and pepper to taste.

Step 11: While the meatballs cook, cook the pasta of your choice.

Step 12: Serve the meatballs over the pasta, garnished with extra Parmesan and parsley if using.