Add the olive oil to a preheated pan over medium heat. Add in in the garlic, stir and cook for one minute, careful not to burn the garlic.

Add in the sauce and everything else except the vegan cheddar shreds. Stir and cook for 2-3 minutes. Taste and adjust for seasoning, keeping in mind the cheddar will add salt, as well as the pasta water if you plan on using it.

Add in the vegan cheddar shreds and stir to melt. Taste for final seasoning, and then cover and keep warm on the lowest setting on your stove.

Make the meatballs by combining all the ingredients in a bowl and mixing thoroughly.

Spoon out about ½ Tbsp (or more or less depending on how big you want your meatballs) and roll into a ball with your hands. Keeping your hands slightly wet will help if the meat mixture is sticking.

In a pan over medium heat with a bit of oil, brown your meatballs on at least two sides.

Add the meatballs to the pan with the cheesy red sauce and cover, simmer on low heat.

Cook pasta according to package instructions. I recommend salting the pasta water! Use 12 ounces if you like your SpaghettiOs saucy. Use 4 - 8 oz more if you like it less saucy.

Once pasta is cooked slightly al dente, drain and reserve pasta water if using. Then add the pasta into the pan with the sauce and meatballs and stir to combine. Add pasta water to thin it out / make it creamier. Once everything is tasting and feeling good to you, plate it up! Add some chopped parsley or basil, some vegan parmesan and enjoy!