Combine thawed heart smart mince, breadcrumbs, egg, 1 tablespoon mixed herbs, Worcestershire sauce, sweet chilli sauce, tomato sauce, barbecue sauce, a pinch of salt and pepper, soy sauce and chilli flakes in a large mixing bowl. Mix well.
When well combined, roll 2cm balls and place on plate.
Begin sauce, dice a large onion.
Saute onion and garlic in oil until onion is transparent whilst preparing a pot of boiling water for pasta.
Add 2 bottles of pasta sauce, can of tomatoes, salt and pepper, remaining 1 tablespoon herbs and sherry, stir well and allow to simmer.
Whilst sauce is simmering and water is boiling, place meatballs into pan of hot oil, cook for around 5 minutes or until well cooked, edges should be just blackening.
When water is boiling, add pasta, a few drops of oil and a pinch of salt, cook for 10 minutes.
When pasta is cooked drain well and sit for a moment.
When finished cooking meatballs, add them all to the pot of sauce, stir well.
Pour all sauce and meatballs into drained pasta pot and mix with tongs for even coating.
Serve onto all plates and garnish with fresh basil or parsley.
Share with an aged glass of red. Sauce can be frozen without the pasta, keeps frozen for up to 2 months roughly. Iif refrigerated, store for 2 days then discard.
To make less spicy, just don't add any sweet chilli or chilli flakes, it still makes a lovely meatball dinner.