Polpette al Sugo (Meatballs with Tomato Sauce)

Combine ground beef through parsley in a food processor and pulse for 2-3 minutes until well-mixed. Refrigerate for one hour.

Heat olive oil in a skillet over medium heat and add chopped onion and garlic. Stir and cook until onion turns translucent, then add tomatoes, capers and olives. Bring to a simmer.

Form small round balls with meat mixture and add the balls into the tomatoes in the skillet. Cook for about 20-30 minutes or until meat is no longer pink and sauce has reduced.