Spahgetti and Meatballs

I love this filling, yet healthy meal. It’s even better the next day when the pasta has absorbed some of the sauce.

1 - 1½ lbs ground; pork, turkey, chicken or beef ** I use New York Style Sausage Ground Pork - lean and full of flavor**
3 - 4 green onions
1 green bell pepper
3 T. olive oil
1 Egg
HERBS
3 - 4 T. toasted sesame seeds
2 t. white pepper
2 t. black pepper
3 t. salt
2 t. mustard powder
3 t. chili powder
1½ t. basil
1½ t. parsley
1½ t. paprika
½ C. salt
1 C. vegetable oil
Half a package of whole wheat linguine
1 jar of store bought pasta sauce (I use Ragù 6 cheese pasta sauce to give it a little sweetness)

Mince onions and bell pepper.
In a large bowl combine meat, onion, bell pepper, egg and olive oil.
Toast sesame seeds, make sure to watch them carefully, they toast fast.
Combine herbs and toasted sesame seeds with meat mixture.
Pour vegetable oil onto medium baking sheet. Roll meat into balls and coat with flour. Place ½" apart on oiled baking sheet.
Bake at 400 degrees for 15 minuets.
Cover with tin foil (so meat doesn’t dry out) and bake for an additional 15 minuets.
Cook pasta according to the package. While pasta is cooking uncover meatballs and bake for 10 - 15 more minuets. Drain pasta and add pasta sauce and heat till sauce is hot.
Scoop pasta onto plate and top with meatballs.
I like to scoop a little sauce onto the meatballs.