Spahgetti and Meatballs

Carey Carey

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)

directions

  • 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.

reviews

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