Directions

1. For the meatballs, in a large bowl combine beef, onion, garlic, 1 cup of the parsley, breadcrumbs, and salt and pepper to taste; mix well. Add egg; mix well. Shape into 1-inch balls, and place on a baking sheet. Cover and refrigerate.
2. For the sauce, heat oil in a Dutch oven over medium heat. Add onion; sauté until softened. Stir in garlic, oregano and chipotle. Stir in tomatoes, mixing well; bring to boiling. Reduce heat; let simmer.
3. Meanwhile, heat a large nonstick skillet over medium heat. Working in batches, add meatballs; cook about 5 minutes per batch, turning to brown all sides.
4. Using a slotted spoon, transfer meatballs to sauce, spooning sauce on top. Simmer until meatballs are cooked through (160°F). Sprinkle with remaining 1/2 cup parsley, and serve.