Ingredients

Meatballs:

       • 1 kg beef mince

       • 1 medium brown onion, grated

       • 3/4 cup breadcrumbs

       • 4 scoops of Glucerna^® powder

       • 2 garlic cloves, finely chopped

       • 1 egg, lightly whisked

       • Salt & freshly ground black pepper

       • 2 1/2 tablespoons extra virgin olive oil

Sauce:

       • 1 tablespoon extra virgin olive oil

       • 1 brown onion, halved, finely chopped

       • 1 garlic clove, crushed

       • 1 x 410 g can of crushed tomatoes

       • 1 cup beef or vegetable liquid stock

       • 3 tablespoons tomato paste

       • 1 x 500 g packet dried spaghetti

       • 1/4 cup finely chopped fresh continental parsley

       • 2 tablespoons finely shredded fresh basil

       • Salt & freshly ground black pepper

Cooking Instructions:

Meatballs:

1. Line a baking tray with non-stick baking paper.

2. 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.

3. Roll 1 heaped tablespoonful of mince mixture into a ball and place on a prepared tray. Repeat with the remaining mince mixture.

4. 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.

2. Add the onion and cook. Stir for 3-4 minutes or until soft.

3. Add the garlic and cook. Stir for 1 minute.

4. Add in the tomato, tomato paste and stock and bring to a boil. Reduce heat and simmer for 5 minutes.

5. Add the meatballs and cook gently for 10 minutes or until the meatballs are heated through and the sauce thickens. Cook the pasta and drain.

6. Add the basil, parsley, salt, and pepper to taste. Serve the pasta in a bowl and top with the meatball and sauce.