1. Blend onion and egg until smooth, add the blended mixture to the meat and mix together with the rest of the ingredients until well combined. Allow the mixture to sit for five minutes.
2. Form the meatballs, place on a tray lined with Gefen Parchment Paper, freeze, and, once frozen, bag until use.
3. For spaghetti sauce, add the meatballs to a pot (or slow cooker) and top with a jar of your favorite marinara sauce. Add 1/4 cup water and a pinch of salt. (Optional: a sprinkle of sugar).
4. Bring to a boil, then lower the flame and cover the pot. Cook on medium-low for 50 minutes, mixing midway. Toss with pasta or serve over rice.