– ¾ pound [0.34 kg] of ground beef – 1 medium egg – 1 teaspoon of freshly-cracked black pepper – ½ small red onion, minced – ½ cup of breadcrumbs – 2 garlic cloves, minced – 2¼ tablespoons of salt, – ¼ pound [0.11 kg] of low-moisture mozzarella cheese, diced – 3 tablespoons of vegetable oil – 2 cups of tomato sauce – ⅓ teaspoon ground oregano (or fresh leaves) – Boiling salted water, to boil pasta – 12 ounces [0.34 kg] of penne, – ¼ cup of freshly grated parmesan
Heat the oil in a large skillet over medium. Cook the meatballs, turning carefully as they cook until they have browned. Pour in the tomato sauce, covering the meatballs. Add the oregano. Cover and lower the heat to low and simmer while the pasta is cooked.
Follow package instructions for al dente pasta. Once it's cooked through, drain the pasta.
Taste the tomato sauce and season with salt and pepper to taste. Mix the pasta and meatballs and tomato sauce. Remove from the heat.
Serve alongside the parmesan cheese.