In a medium bowl, combine all ingredients for the meatballs. Gently mix with your hands (don’t overmix into a paste texture), then portion meat into 2’’ meatballs. Set on a parchment-lined baking sheet or large plate.

Coat the bottom of a large skillet with oil over medium-high heat. When oil is hot, add in meatballs and sear until golden brown—3 minutes each side. Remember not to overcrowd the meatballs so they brown properly. When each side is browned, remove from pan and set aside—it is okay if they are not fully cooked through, because they will continue to cook in the sauce.

In the same pan, add 2 Tbsp more oil, and sauté onions and garlic over medium-low heat. Midway through, add bundle of herbs and salt. Cook onions for about 10 minutes total, or until translucent and tender. Salt to taste.

Bring heat to medium and add orange zest. Next, add in red wine and stir. Cook wine down for 3 minutes, then reduce heat to medium-low and add tomatoes, tomato paste, and orange juice. Bring to a simmer on low heat, and add in the meatballs. Stir gently until sauce has reduced, 25 minutes.

Cook your pasta according to directions (don’t go putting oil in the water). Make sure to save 3/4 cup of pasta water for the sauce. Drain and rinse the noodles under cold water, and return them to the pot in which they were boiled.

When pasta is cooked, add 3/4 cup of water to the sauce and meatballs and stir, still simmering on low until the water is incorporated and reduced—5 minutes.

Spoon 1 cup of sauce into the noodles and stir to coat.

To serve, plate your pasta in bundles and top with sauce and meatballs. Sprinkle with fresh herbs and Parmesan and enjoy!