Combine breadcrumbs, mince, onion, egg, dried herbs and seasoning.
Roll into 20 balls, coating in flour.
Refrigerate for 10 min before frying in batches in hot oil.
Place the milk, boiling water and Stork margarine in a saucepan and bring to the boil. Add the contents of the Knorr Macaroni and Cheese sachet and simmer for 10 min, stirring occasionally.
Remove from heat, cover and stand for 2 min.
Pour contents of Knorr Monkey Gland Sauce into a jug and fill up to 250 ml mark with boiling water and stir with a fork for 1 minute and, allow to cool slightly.
Roll the meatballs in the Knorr Monkey Gland Sauce and serve over macaroni.