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.

ingredients

1 - 1 1/2 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
1 1/2 t. basil
1 1/2 t. parsley
1 1/2 t. paprika
1/2 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)

1
Mince onions and bell pepper.
2
In a large bowl combine meat, onion, bell pepper, egg and olive oil.
3
Toast sesame seeds, make sure to watch them carefully, they toast fast.
4
Combine herbs and toasted sesame seeds with meat mixture.
5
Pour vegetable oil onto medium baking sheet. Roll meat into balls and coat with flour. Place 1/2" apart on oiled baking sheet.
6
Bake at 400 degrees for 15 minuets.
7
Cover with tin foil (so meat doesn’t dry out) and bake for an additional 15 minuets.
8
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.
9
Scoop pasta onto plate and top with meatballs.
10
I like to scoop a little sauce onto the meatballs.