• Grate the onion using a standard box grater in 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 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. (Note 5)
• 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 - 4 minutes. 
• When they are browned but NOT cooked through, carefully transfer them onto a plate.

Cooking & Sauce:

• Heat 1 tbsp 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.