Spaghetti and Meatballs
500g beef mince
French onion soup powder sachet
1 beaten egg
bottle of tomato puree or 2 tins tomatoes
1/2 teaspoon mixed herbs
Mix the mince, egg and French onion soup together well. Using wet hands, form the mixture into golf ball sized balls and place on a lined baking tray. Bake at 180c for 20 -30 minutes turning once to brown evenly.
While the meatballs are cooking, put the sauce ingredients into a pan and bring to the boil; reduce heat and simmer gently until mixture thickens. Cook pasta.