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Sapphire from The Dumping Ground cooks Frank's delicious meatballs. Follow the instructions below to make it yourself. Make sure you get a grown-up to help.

Put the cream crackers in a plastic bag. Wrap the bag in a tea towel and bash with a rolling pin until crushed.

Put the mince in a large bowl, add the mixed herbs, crushed cream crackers and Parmesan. Tap the egg gently on the side of the bowl and crack the egg into the bowl. Mix the mince mixture together with your hands - wet hands are best for this job. Really get squished in so all the ingredients are mixed together.

To shape the meatballs, take a spoonful of the mince mixture and place in the palm of your hand. Cup your other hand over the mince and roll to make perfectly round meatballs. Make 16 meatballs. Put the meatballs on a large plate and chill in the fridge for 20 minutes.

Wash your hands before the next steps, it is very important to always wash your hands after handling raw meat and fish.

To make the tomato sauce, ask an adult to help heat a large pan and add the oil. Add the onion, carrots and garlic and fry for 6 minutes, or until soft but not browned. Add the tinned tomatoes and tomato purée. Season with salt and pepper and allow to simmer for 15 minutes on a low heat.

Get an adult to help you heat a tablespoon of oil in another shallow pan. Add the meatballs and cook over a medium heat for a few minutes until browned on the outside. To keep your meatballs round when frying, hold the handle of the pan and carefully shake it in a round action so that the meatballs never have a chance to settle. This way, they'll remain round.

When the meatballs are evenly browned and cooked through, add to the tomato sauce and simmer for a further 5 minutes. Serve the meatball sauce with spaghetti.

Recipe serves 4

Less than 30 mins preparation time

10 to 30 mins cooking time