Start off by peeling and finely dicing your white onion, and garlic cloves, transfer to a mixing bowl.
Add mince, soy sauce and seasonings, then mix well with your hands, ensuring ingredients are combined well. Form into inch-thick meatball sizes and set aside.
In the meantime, bring 1 litre of water to a boil in a saucepan, with some salt and olive oil mixed in, then add spaghetti in whole, stirring gently to submerge into the water, leave to cook as per package instructions. Drain once cooked.
On a chopping board, dice some red onion, and slice half a clean red bell pepper into cubes.
Heat oil on a frying pan and add red onion, cooking for 3-5 minutes, then adding bell pepper. Squeeze in tomato paste and a splash of water, followed by garlic powder, basil leaves, italian herbs, sugar and salt, then add chopped tomatoes, with a tablespoon of pasta water.
Stir and bring to a boil to reduce slightly, taste and adjust for seasonings, set aside.
On a separate frying pan, heat oil and add the meatballs, cooking and rotating the meatballs in 2 minute intervals, ensuring cooked through from all sides.
When ready, add to the tomato sauce mix, and combined to ensure well coated in pasta sauce.
Serve plates, first scooping on pasta, followed by meatballs and sauce. Top with vegan cheeze, nutritional yeast or black pepper to your taste, enjoy!