Spanish meatballs

Preheat oven to 160°C. Grease a shallow 2L baking dish with cooking spray. 

Place mince, garlic, egg, breadcrumbs, wine and parsley into a bowl. Using your hands, mix to combine. Roll tablespoons of mixture into balls. 

Lightly dust with plain flour. Heat oil in a non-stick frying pan over medium heat. Cook meatballs for 5 minutes, turning often. Transfer to the baking dish.

Add onion to same pan, cook for 5 minutes. Stir in passata and simmer for 5 minutes. Pour over meatballs and bake for 15–20 minutes. Serve with crusty bread and mixed salad. Garnish with extra chopped parsley, if desired.