Begin by gathering and prepping your mini meatball ingredients according to the ingredient list above to have ready and organized for use.

To make the mini meatballs, add the breadcrumbs and the milk to a large bowl, and mix with your fingers to moisten the breadcrumbs.

Next, crumble the ground beef in, and add to this the salt, pepper, garlic, grated parmesan and whisked egg, and using your clean hands, combine everything well to incorporate. Portion out small, roughly 2 teaspoon amounts of the beef mixture (about ½ ounce) into mini meatballs (you can use a melon baller or small scoop), and gently roll. Place onto a platter to hold, and once all mini meatballs are rolled, chill in fridge for 15 to 20 minutes to firm.

While the meatballs chill, cook your pasta according to package instructions, cooking to al dente. Drain and keep warm.

Once chilled, in a large, deep skillet, pan or Dutch oven, add a drizzle of olive oil and sear the meatballs in a couple of batches for several minutes, until browned on all sides (they do not need to be cooked through). Remove the meatballs from the pan, and hold for a moment.

Next, to the same pan, add a little more olive oil, then add in the minced onion and saute for a few moment just until softened. Add in the garlic and the Italian seasoning, and mix to incorporate.

Then, add in the tomato sauce, plus a couple of generous pinches of salt and pepper to taste, and nestle the mini meatballs into the sauce. Allow the sauce and meatballs to gently simmer, uncovered, for about 15 to 20 minutes.

Once the the sauce has simmered, fold in the chopped parsley and grated parmesan, as well as the warm pasta, until thoroughly combined and saucy.

Serve while hot with extra grated parmesan on the side, if desired.