Spaghetti and No Meatballs

Method

1. Add chopped rosemary and finely smashed cream crackers to a mixing bowl with the mustard, Fry’s burger cubes, and oregano.
2. Add water and a good pinch of salt and pepper.
3. With clean hands scrunch and mix up well.
4. With wet hands, roll the mix into little meatballs – you should end up with 24-28 balls.
5. Drizzle them with olive oil and jiggle them about so they all get coated.
6. Put them on a plate, cover and place in the fridge until needed.
7. Heat a large frying pan on a medium heat and add some olive oil.
8. Add onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.
9. Then add garlic and chilli (optional), and as soon as they start to get some colour add the basil leaves.
10. Add the tomatoes, balsamic vinegar and sugar.
11. Bring to the boil and season to taste.
12. Heat another large frying pan and add a lug of olive oil and your meatballs.
13. Stir them around and cook for 8–10 minutes until golden.
14. Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.
15. Add the pasta to the boiling water and cook according to the packet instructions.
16. Saving some of the cooking water, drain the pasta in a colander.
17. Return the pasta to the pan.
18. Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen.
19. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.
20. Sprinkle over the small basil leaves and some grated vegan Parmesan (optional).