Place onion, garlic, parmesan, bread crumbs, salt and pepper into a food processor and process until onion is diced finely.
Add minces and pulse until well combined.
Shape mixture into meatballs, a little smaller than golf balls.
Place into a large frypan and add a little olive oil. Cook meatballs until golden all over, turning every few minutes.
Add passata and parsley to the pan. Simmer for 20 minutes on low.
Cook your pasta 10 minutes before your meatballs are ready to 'al dente'.
When the meatballs are ready, add your drained cooked pasta to the meatballs and sauce, tossing until coated. Serve!
