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 in 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 from 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.