WW Italian Meatballs

Please forgive the less than stellar photograph; winter means I'm relying on artificial light, plus I'm having computer issues so editing isn't going according to plan.

5 points per serving (not including pasta)
Serves 4
Can be frozen

1 tsp olive oile
1 red onion, chopped very finely
1 garlic clove, crushed
1 tsp dried oregano
450g (1lb) lean steak mince
50g (1 3/4 oz) white breadcrumbs
1 egg
400g can of chopped tomatoes
300ml (10 fl oz) beef stock
2 T tomato puree
3 T ketchup
salt and pepper

Heat the olive oil in a small pan and add the onion and garlic with 1 tablespoon of water. Cover and cook over a low heat for 5 minutes, until the onion has softened.

Place the oregano, mince, breadcrumbs, egg and seasoning in a mixing bowl with the garlic and onion. Mix thoroughly and then roll the mixture into 24 small balls between the palms of your hands - wet your hands with cold water to prevent the mixture sticking to you.

Place the remaining ingredients in a medium saucepan. Stir well and bring to the boil. Add the meatballs and seasoning, reduce the heat and simmer for 40 minutes, stirring from time to time. Alternatively, place the ingredients in your Crockpot, add the meatballs and cook on low for 8-10 hours or high for 5-6 hours.

Serve with spaghetti, add a little grated cheese if you wish (add the points).