This family friendly dish makes a perfect weeknight meal. Prepare the meatballs ahead of time to make life even easier.

Ingredients

500 g pork and veal mince

½ cup dried breadcrumbs

⅓ cup finely grated parmesan

1 egg, lightly beaten

2 tsp dried mixed herbs

4 cloves garlic, crushed

Salt and pepper, to taste

2 tsp plain flour

375 g spaghetti

2 tbsp olive oil

1 onion, finely chopped

700 g jar sugo pasta sauce

1 cup chicken stock

1 cup fresh basil leaves plus extra to serve

¼ cup grated Parmesan to serve

Method

1.Combine mince, breadcrumbs, parmesan,  egg, herbs and half the  garlic in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons  of mixture into balls. Sprinkle with flour. Toss to coat.

2.Cook pasta in a large stockpot of boiling, salted water until tender. Drain. Cover to keep warm.

3.Heat half the oil in same  large stockpot over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about  4 minutes, or until browned and almost cooked. Remove. Cover to keep warm.

4.Heat remaining oil in same pot over a low heat. Add onion and remaining garlic. Cook, stirring, until soft. Add sugo and stock. Season with salt and pepper. Bring to boil. Simmer, covered, stirring occasionally, for 10 minutes.

5.Return meatballs to pot. Simmer, uncovered, for  a further 5 minutes, or  until cooked through.  Stir in spaghetti and basil. Garnish with extra basil  and parmesan.