First coarsely chop the onion and brown it with a little oil in a non-stick pan along with the finely chopped rosemary, then drain from the oil and let it cool.
With wet hands, form the meatballs, not too big so that they don't take too long to cook.
Take back the onion pan and use it for cooking meatballs.
Sauté over high heat, then close with a lid and continue cooking over medium-low heat.
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