Method

1. Preheat oven to 200°C (180°C fan-forced). In a large bowl, soak breadcrumbs in ⅓ cup (80ml) water for 3 mins. Mix in the mince, parmesan and egg. Roll 3-tbs portions of the mixture into balls to make 12 meatballs.
2. Place meatballs on large rimmed baking tray and bake for 15 mins or until cooked through. Transfer meatballs to a large frying pan with the pasta sauce.Stir in ½ cup (125ml) water. Bring mixture to a simmer over medium heat. Simmer for 5 mins or until meatballs are coated in sauce.

Serve with finely grated parmesan and chargrilled Coles Bakery Stone Baked by Laurent Ciabatta* slices

*Selected stores only.