Ingredients
Equipment
Method
- Grate the onion using a box grater into a large bowl until you have about 1/2 cup of grated onion and juices. Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside for about 5 minutes.
- Add all the remaining meatball ingredients to the bowl. Use your hands to mix well.
- Measure out a heaped tablespoon of the mixture and roll lightly to form a ball. Repeat with the remaining mixture.
- Heat 1 1/2 tbsp olive oil in a large non-stick fry pan over medium-high heat. Add the meatballs and brown all over, about 3 to 4 minutes. When they are browned but not cooked through, carefully transfer them onto a plate.
- Heat 1 tbsp of olive oil in the same fry pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining sauce ingredients. Bring to a simmer, then turn down to medium-low so it bubbles gently.
- Carefully transfer the meatballs and any juices from the plate into the sauce. Cook the meatballs for 8 to 10 minutes, turning and stirring occasionally. Adjust sauce salt and pepper to taste.
- While the meatballs are cooking, cook your pasta of choice.
- Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
Nutrition
Notes
For gluten-free, use gluten-free bread or 1/2 cup Panko breadcrumbs. Pork adds juiciness and flavor, but you can use all beef. Dried herbs can be substituted for fresh. Tomato passata is pureed tomatoes; crushed tomatoes can be used if passata is unavailable. Baking option: Bake meatballs at 200C/400F for 20 minutes, then simmer in sauce for a few minutes.