Mediterranean meatballs

Mix together the mince, stuffing mix and egg until combined.Season. Using wet hands, shape the mixture into 5 golf ball sized balls. Heat a wide, non stick lidded pan and spray with calorie controlled cooking spray. Gently fry the meatballs for 5 minutes, turning until brown. Remove and set aside.

Heat the same pan again. Spray with calorie controlled cooking spray. Cook the onion, celery, carrot, pepper and garlic, for 5–8 minutes until soft.

Stir in the passata, stock, herbs and Worcestershire sauce. Return the meatballs to the pan and bring to the boil. Cover and simmer gently for 30 minutes until sauce has thickened. Garnish with parsley.