Heat oil in large frying pan, cook half the onion, stirring until onion is soft.
Combine onion and garlic mixture, pork (beef can be used if preferred), breadcrumbs and the parsley in a large bowl, mix well.
Roll the level tablespoons of mixture into balls.
Heat remaining oil in the same pan; cook meatballs, until browned all over, remove from pan.
Cook pasta in a large saucepan of boiling water, uncovered, until just tender and drain.
Then prepare the sauce by putting Josefa Amatriciana Sauce in a pan. Add 150ml of milk or fresh cream or skimmed milk, then stir continuously on medium heat until the sauce becomes like smooth paste.
Then serve JOSEFA Amatriciana Sauce and meatballs over pasta.