Grate onion using a standard box grater in a large bowl.

Add minced garlic to the bowl along with pork and beef mince, egg and bread crumbs.

Roughly chop parsley and add it to the meatball mixture, along with salt and pepper to taste. Combine the mixture using your hands.

Measure out a heaped tablespoon of the mixture and roll lightly to form a ball in the palms of your hand. Repeat with the remaining mixture.

Heat olive oil in a large non-stick fry pan over medium-high heat. Add the meatballs and brown all over cooking for about 3 - 4 minutes. When browned, carefully transfer them onto a plate.

Dice onion and add to a pot over medium-high heat with olive oil, and gently sauté for about 2-3 minutes.

Add passata and bring to a boil. Drop the sauce to a simmer and season with salt and pepper.

Add in the meatballs to cook for 8-10 minutes, stirring occasionally.

In the meantime, add your packet of spaghetti to a pot of boiled salt water and cook until al dente.

Serve the meatballs on top of the pasta, and garnish with fresh basil and parmesan cheese. Enjoy!