Method:

Meatballs:

1. Line a baking tray with non-stick baking paper. Combine the mince, onion, breadcrumbs, Glucerna powder, garlic and egg in a large bowl. Season with salt and pepper. Use your hands to mix until combined. Roll 1 heaped tablespoonful of mince mixture into a ball and place on prepared tray. Repeat with the remaining mince mixture.
2. Heat ½ tablespoon of oil in a non-stick frying pan over medium heat. Add one-third of the meatballs and cook, turning, for 8 minutes or until golden brown and cooked through. Transfer to a plate. Repeat, in batches, adding oil as needed between batches.

Sauce:

1. Heat 1 tablespoon of extra virgin olive oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add the garlic and cook, stirring, for 1 minute.
2. Add in the tomato, tomato paste and stock and bring to the boil. Reduce heat and simmer for 5 minutes. Add the meat balls and cook gently for 10 minutes or until meat balls are heated through and sauce thickens.
3. Cook the pasta and drain.
4. Add the basil, parsley, salt and pepper to taste to the sauce. Serve the pasta in bowl and top with the meat ball and sauce.

For more details on Glucerna, go to glucerna.com.au

Notes:

• A favourite in my household is spaghetti and meatballs. You could make these with beef mince like we will today, or you could try pork, chicken or even kangaroo mince which I often do at home and they are always a winner.