Remove the mince from the fridge 20 minutes before cooking to bring it to room temperature. Alternatively warm briefly in a bowl of Luke-warm water.
Place the mince in a mixing bowl along with the garlic powder, mixed herbs and tomato puree. Season with salt and pepper.
Using your hands, mix together the mince and herbs to thoroughly combine all the ingredients. Roll the flavoured mince into meatballs slightly smaller than golf balls.
In a heavy-based frying pan, heat the olive oil before adding the meatballs turning them regularly to brown all over.
Once browned all over, remove the meatballs to a plate with a slotted spoon leaving the cooking juices in the pan.
In the cooking juices, gently fry the onion until softened.
Once the onion is softened, add the carton of passata along with the Worcestershire sauce. Crumble over the stock cube and stir into the tomato sauce.
Return the meatballs to the pan, cover and simmer until they are cooked through.
Serve the meatballs, drizzled with the sauce on top of a pile of spaghetti or our boys' favourite - linguine.
