Combine beef mince, garlic, chopped onion, cheese, bread crumbs, Robertsons Origanum and egg in a medium bowl. Shape into 12 meatballs with wet hands.
Fry the meatballs off in a large non-stick pan on medium heat until golden brown.
Add the Knorr Beef Stock Pot, water and tomatoes.
Bring to the boil over medium-high heat and simmer for 5 minutes. Season with black pepper.
Reduce heat to low and simmer, uncovered until meatballs start to become firm, about 5 minutes. Turn meatballs gently, then simmer until done, stirring occasionally.
Serve over spaghetti and sprinkle with some extra cheese.