Make a simple tomato sauce by frying the chopped garlic in olive oil until it takes on a bit of colour.
Next add the tins of tomatoes, salt and pepper. Bring to the boil then turn down to a simmer and cook for 30 minutes stirring frequently. Finally add the basil and set aside.
To make the meatballs, fry the shallots, mushrooms, garlic and thyme gently in olive oil for 15 minutes.
Season with salt and pepper then add the tomato puree and paprika. Cook for a further 5 mins, remove the mixture and let cool.
Place the cooked and drained turtle beans in the same pan and fry gently for 5 minutes or until any moisture has evaporated. Remove the beans and let cool.
Make a flaxseed egg by mixing 1 tsp of flaxseed with 3 tbsp of warm water, then let sit for 5 minutes.
Place the mushroom mixture, flaxseed egg and beans in a food processor, then add the brown rice, toasted breadcrumbs, cheese and parsley. Blend until the mixture takes on a ‘stuffing’ like consistency.
Roll the mixture out into golf-ball sized balls and place on a baking tray lined with baking paper. Bake in an oven at 200c for 10 minutes.
Cook the spaghetti according to packet instructions and then combine with half of the tomato sauce.
Place a portion of spaghetti on each plate, top with meatballs, then spoon over some of the remaining tomato sauce.
Top with parmesan or a plant-based alternative and serve.