Juicy meatballs in a simple tomato sauce with garlic and oregano, served with pasta and parmesan.
Finely chop 1 medium onion and 2 small garlic. Mix 500 g minced beef with 1 medium egg, half the onion and half the 1 tsp salt. Shape into 16 meatballs.
Heat 1 tbsp olive oil in a large pan and brown the meatballs all over, 4–5 minutes.
Add the remaining onion and the garlic to the pan and cook for 2 minutes. Add 800 g canned tomatoes, 1 tsp dried oregano and the rest of the salt.
Simmer the meatballs in the sauce for 15 minutes.
Cook 300 g pasta according to the packet. Serve with the sauce and grated 40 g parmesan.
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