Soak breadcrumbs in milk for about 5-10 minutes.

Mix everything for the meatballs together with your hands. Don’t overmix otherwise the meatballs could become too dense. Form into balls and place on a tray. If you’re not going to use them right away you can store them in the fridge, covered in plastic wrap until ready to use.

In a pan over medium heat, add some olive oil and then sear the meatballs until they’re golden on all sides. Remove and set to the side.

In the same pan, lower the heat slightly and sautée 1 chopped onion. Add a knob of butter to help this out and cook down for 2-3 minutes. Deglaze with white wine and raise the heat back to medium. Cook for a few minutes and add in the crushed tomatoes. Season and bring to a simmer. Adjust heat to low, add meatballs back in, add in a parmesan rind and simmer for 20 minutes, partially covered.

Serve over spaghetti and garnish with lots of parmesan and some fresh parsley (or basil!)