In a medium bowl, combine mince, breadcrumbs, egg, pine nuts and parsley. Shape mixture into 1 tablespoon sized balls.
Heat oil in a large frypan over high heat. Add meatballs and cook for 4-5 minutes or until browned, turning regularly. Reduce heat, pour in Leggo’s Simmer Sauce and stock. Simmer for 10-15 minutes or until meatballs are cooked through.
Serve with cooked pasta, rice, or mashed potato.