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Heat 1 tbsp oil in a pan on a high heat, then add the meatballs and sear on all sides until browned. Set aside.
Add the onions and final 1 tbsp of oil into the pan and cook for 4 minutes until slightly charred. Deglaze with some water and cover and cook for 5 more minutes until softened.
Meanwhile, start cooking your pasta in a pot of salted boiling water, for 9-10 minutes.
Add the stock cube, half of the crème fraiche, salt and pepper, and garlic. Mix this in, then add back in the meatballs and cook for 5 more minutes. Cut the meatballs half with your spatula.
Add the cooked macaroni pasta to the pan, the final half of crème fraiche, mix together so the sauce thickens and clings to the pasta, then serve.