Zubereitung

1. 1

   Finely dice the onion and garlic. Knead the ground meat with breadcrumbs, egg, grated parmesan, half of the onion, salt and pepper until well combined.

2. 2

   With slightly dampened hands, roll the mixture into roughly 20 walnut-sized meatballs.

3. 3

   Heat the olive oil in a large pan and brown the meatballs all over, then lift them out.

4. 4

   Soften the remaining onion and garlic in the pan, toast the tomato paste briefly, then pour in the passata and oregano.

5. 5

   Return the meatballs to the sauce and let everything simmer gently over medium heat until the sauce thickens.

6. 6

   Scatter with freshly torn basil and serve with pasta or ciabatta.