Meatballs with tomato sauce

This is a healthy and delicious recipe, I think from Betty Crocker, that I adapted to remove milk. Serve over pasta and with a green salad.

Ingredients	Steps
Meatballs §  ½ kg minced meat §  ½ cup breadcrumbs §  ¼ cup soy milk §  ½ tsp salt §  1 tsp Worcestershire sauce §  ¼ tsp pepper §  1 small onion, finely chopped §  1 egg	1.  Heat oven to 200oF. 2.  Line an oven pan with foil and lightly grease. 3.  Mix all the ingredients in a large bowl. 4.  Shape into 24 (1 ½ inch – 4 cm) meatballs. 5.  Place 1 inch apart on the pan. 6.  Bake uncovered 18 to 22 minutes until the meatballs are evenly browned no longer pink in the middle.
Tomato sauce §  1 Tbsp olive oil §  1 onion, chopped §  1 carrot, finely chopped §  2 garlic cloves, minced §  800g crushed tomatoes §  1 Tbsp parsley §  1 Tbsp basil §  1/4 tsp dried oregano §  3/4 tsp salt and pepper	1.  Heat olive oil in a large saucepan over medium heat, then cook the garlic, carrots, and onion for about 5 minutes., stirring until tender 2.   Add the remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce. 3.   Serve with pasta and meatballs.