Make the meatballs: In a frying pan, add a tbsp of olive oil and add the chopped onion and garlic. Sautee for 2-5 minutes, until soft and lightly golden. Remove from the pan and allow to cool.
In a large bowl add all the meatball ingredients and mix well. Shape the mixture into 20 round meatballs even in size. Place these into the fridge until needed.
Make the tomato sauce: In a pan heat 2 tbsp of olive oil, add the chopped onion and allow to sweat for 3 minutes. Next add the crushed garlic and cook for another 2 minutes. Stir in the tomato puree, followed by the chopped tomatoes. Season with salt and pepper. Turn the heat down and allow to simmer for 10 minutes.
Fry your meatballs: Take a large frying pan, and heat 2 tbsp of olive oil. Fry your chilled meatballs in batches, making sure the pan is not overcrowded and that the meatballs are evenly golden on all sides. Remove from the pan, add them to the tomato sauce and cover with a lid.
Cook your spaghetti: In a large pan add your water, followed by your wine, and allow to come up to a boil. Add your spaghetti and allow to cook (approximately 7 mins). Once cooked, reserve some of the cooking liquor (approximately 75ml), and then drain the pasta. Set aside.
Serve: Add your cooking liquor to your pasta sauce and stir through. Then serve your drained pasta, followed by a generous serving of your meatballs and tomato sauce. Top your dish with a sprinkling of chopped parsley and freshly grated parmesan.