A good all-round meatball recipe.  I suggest serving over spaghetti, but you could also serve over any pasta, rice or cous-cous.

500g beef mince

500g spaghetti

400g diced tomatoes

1/4 cup parsley, finely chopped

2 spring onions, chopped

2 tablespoons Worcestershire sauce

1 tablespoon Italian herbs

2 teaspoons vegetable oil

2 teaspoons Worcestershire sauce (extra)

pinch salt

Combine beef, onions, most of parsley (leaving small amount aside to use for serving), sauce and herbs.

Mix well.

Roll into large walnut-sized balls with the palms of your hands.

Heat oil in a large, non-stick frying pan over medium heat.

Add meatballs and cook for 4 - 5 minutes, turning frequently until browned all over.

Reduce heat to medium and add tomatoes and extra sauce.

Simmer for a further 10 minutes, stirring occasionally.

Add pasta to a large pot of boiling salted water.

Boil for 10 minutes or until pasta is al dente.

Drain well and serve topped with meatballs and extra parsley.

Serves:  4.

Total time:  25 minutes (10mins prep + 15mins cook).