Fry the onion in the olive oil until translucent. In a bowl mix the mince, breadcrumbs, onion, egg, parmesan cheese, parsley, Italian seasoning and pepper.
Form into balls and either fry or place them on a greased dish and cook them in the oven.
Empty the tinned tomatoes into a blender, add wine, sugar and basil, blend, but not too smooth.
Pour over the meatballs, cover with grated mozzarella and bake 180°C until golden & bubbling.
permission of Sous Chef.
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