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To begin making the Herbed Spaghetti With Cheese Balls In Tomato Basil Sauce, first we will make the Cheesy Veg balls.

To make the Cheesy Veg Balls.

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Into a large mixing bowl add the potatoes, onions, green capsicum, carrots, corn flour, mixed herbs and salt to taste. Mix well to combine.

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Grease your palms with some cooking oil and take a small lemon size portion of the mixture.

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Flatten it and place a few chopped Britannia Cheese Cubes in the center. Brings the edges of the mixture together to fold and seal. Shape into a ball and keep aside. 

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Make similar cheese filled veg balls with the remaining mixture and cheese.

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Toss the cheese balls in bread crumbs and keep aside.

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Once all the balls are done preheat a paniyaram pan and drizzle oil into the cavities.

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Place the cheese veg balls into the cavities and fry until golden brown and crips on all side.

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After the cheese veg balls are golden transfer them into a plate with an oil absorbent paper and keep aside. 

To make the Tomato basil Sauce.

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Into a preheated pan add oil, garlic, onions and saute until the onions have softened and turned golden brown in colour. 

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Once done add the tomato puree, cream, basil, cumin powder, chilli powder, sugar and salt to taste. Bring the tomato sauce to a boil for 3 to 4 minutes. After three to four minutes turn off the heat and keep aside.

To make the Herbed Spaghetti

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Into a preheated pan add 1 tablespoon of olive oil. Once the oil is hot add the garlic and saute for a few seconds. 

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After a few seconds add the cooked spaghetti, mixed herbs, chilli flakes and the remaining 2 tablespoon of olive oil. Stir well to combine and turn off the heat.

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To plate the Herbed Spaghetti With Cheese Balls In Tomato Basil Sauce, in a bowl, spoon the spaghetti and spoon some tomato basil sauce. Place the Cheesy Veg balls on top and serve hot. 

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Serve Herbed Spaghetti With Cheese Balls In Tomato Basil Sauce for dinner along with garlic bread and glass of cocktail Red Wine Sangria Cocktail Recipe.

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