Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).

Grate onion into a large bowl using a standard box grater. Add breadcrumbs and mix to coat. Leave to soak for a few minutes.

Add remaining Meatballs ingredients. Mix well with your hands until combined.

Measure out level tablespoons and dollop onto work surface. Roll into balls. (My way of rolling balls - fast!)

Place a rack on a baking tray (optional, Note 3). Spray rack generously with oil. Place balls on the rack.

Bake for 25 minutes or until browned. Remove tray from oven, immediately transfer meatballs in a large bowl (if you leave them, they stick).

Drizzle with enough sauce to coat the meatballs. Toss gently, then transfer to serving bowl / plate. Garnish with chives, if desired.

Serve meatballs with toothpicks and remaining Sauce for Dipping.

Combine ingredients in a small saucepan over medium heat. Whisk to combine.

Bring to simmer, stirring / whisking regularly, then simmer until it thickens to a syrup consistency – or thicker if you like. (about 3 minutes)

Pour meatballs in a bowl, pour a bit of sauce to coat. Serve with remaining sauce, garnished with chives.