Cooking Instructions

• Grate the onion using a standard box grater in a large bowl until you have about ½ cup of grated onion and juices.
• Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
• Add all the remaining Meatball ingredients. Use hands to mix well.
• Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
• Heat 1 ½ tablespoon olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes.
• When they are browned but NOT cooked through, carefully transfer them onto a plate.
• Heat 1 tablespoon of olive oil into the 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 rather than splattering everywhere.
• Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
• Cook the meatballs for 8 – 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.