|1/2 tbsp||olive oil|
|1 small||onion — chopped|
|2||garlic cloves — crushed|
|1 box||Fry's No-Meat Balls|
|2 cup||tomato passata|
|1 tsp||dried mixed herbs|
|2 tbsp||fresh basil — roughly chopped|
|1/4 cup||plant-based parmesan cheese|
Preheat a large nonstick pan over medium heat and add oil.
Sauté onion and garlic.
Next, add Fry’s No-Meat Balls, frying until they’re well browned all over.
Add tomato passata, dried mixed herbs and 1/2 cup water, simmering gently for 10–12 minutes until the sauce is slightly reduced and the meatballs well coated.
Add chopped basil and mix through. Adjust seasoning to taste.
Spoon the meatballs and sauce over cooked spaghetti or courgette noodles.
Top with fresh basil leaves and plant-based parmesan shavings, if using.