Cook pasta following packet directions. Drain and keep warm.
Meanwhile, place veal and pork mince in a large bowl. Add breadcrumbs, ½ the onion, egg, cheese, parsley, lemon zest and season to taste. Roll into small balls.
Heat ½ the oil in a non stick frypan. Cook meatballs in batches for 8-10 minutes or until browned, adding remaining oil as required, turning frequently. Remove from frypan and set aside.
Add garlic and remaining onion to frypan and sauté for 2 minutes. Stir in Leggo’s Pasta Sauce and thyme. Return meatballs to frypan, cover and simmer for 10 minutes, stirring occasionally. Serve over cooked pasta and garnished with extra thyme.