Fresh City Classic Spaghetti & Meatballs

• 1 packet brown rice spaghetti
• 4.5 quarts water
• 1 Italian herb pasta sauce
• 1 green pepper, roughly chopped
• 1 cup grated parmesan
• 1 pint grape tomatoes, halved
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 bunch basil, roughly chopped
• 2 tablespoons olive oil
• to taste salt + pepper

1. To make the meatballs: rnFinely dice 1/4 of the chopped green pepper.rnMix minced garlic, ground beef, 1/4 cup basil, diced green pepper, and a pinch of salt and pepper until well combined. rnUsing your hands, form mixture into small golf ball size rounds. rnPlace meatballs in a semi-dish roasting pan. Add tomato halves and remaining green pepper. Drizzle with oil and a pinch of salt.rnRoast under 375 F until meatballs are well cooked through (about 25 minutes). rnRemove from heat.rnUse a medium size bowl to mix meatballs with 1/4 of the pasta sauce. Mix until evenly coated
2. To make the Spaghetti:rnHeat a large pot of boiling water with a pinch of salt. Add pasta and cook until pasta is soft (about 15 minutes). rnIn a colander drain pasta well and let cool slightly. rnAdd remaining 3/4 of the pasta sauce to a large bowl and mix with well drained spaghetti until evenly coated. Add in tomatoes and green pepper and toss.
3. Serve spaghetti into separate bowls. Add 3-4 meatballs and sprinkle on parmesan cheese to your liking.

water, italian herb pasta sauce, green pepper, parmesan, grape tomatoes, garlic, ground beef, basil, olive oil, salt

Taken from food52.com/recipes/74702-fresh-city-classic-spaghetti-meatballs (may not work)