Quorn Meatballs and spaghetti

1 large white onion, chopped
1-2 garlic cloves, crushed (optional)
3 eggs, beaten
350g pack Quorn Mince
Fry Light, for spraying

Sauce
142ml/¼pt stock made with Vecon
1 large red onion, finely chopped
2 x 397g/14oz cans chopped tomatoes
1 tsp dried mixed herbs
salt & ground black pepper
340g/12oz dried spaghetti

1. Preheat the oven to 180°C/Gas 4. To make the meatballs place the white onion, garlic, eggs and Quorn Mince into a food processor and blend until finely chopped but not smooth. Divide the mixtre into 20 portions and shape into balls. Place on a baking tray sprayed with Fry Light and bake for 20 minutes.

2. Meanwhile to make the sauce place the stock, red onion, tomatoes, herbs and seasoning into a saucepan. Bring to the boil and simmer for 20 minutes until tender.

3. Cook the spaghetti according to the packet instructions. Drain and transfer to a serving bowl. Place the meatballs on top of the spaghetti and pour over the sauce. Serve Immediately.