Combine the breadcrumbs and milk in a large mixing bowl and allow to stand for 5 minutes or until the milk has soaked into the breadcrumbs.

Add the egg, cheese, parsley, onion and mince, season with cracked pepper and mix well to combine.

Shape the mixture into small meatballs and place on a baking tray lined with baking paper. Drizzle with a little olive oil, place in the oven and bake for 15 minutes or until slightly golden.

In the base of your slow cooker or pressure cooker, heat the oil over low-medium heat and gently sauté the onion for a few minutes. If you don't have the sauté function, gently fry the onion in a frying pan and then transfer to the bowl of your slow cooker or pressure cooker, or simply add them in raw. Add the tinned tomatoes and sugar, season with pepper, then gently stir through the meatballs to coat in the sauce.

Place the lid on your slow cooker and cook for 4-6 hours on LOW.

If you have an electric pressure cooker, or multi-cooker, place and lock the lid and cook the meatballs on HIGH pressure for 5 minutes. Once the time is up, allow to release naturally for around 10 minutes and then slowly release the valve to release the rest of the pressure.

Serve with your preferred cooked pasta and salad or steamed vegetables.

Storage: keep leftover meatballs in the fridge for 1-2 days, alternatively freeze in an airtight container for up to months.