Italian Spaghetti & Meatballs

• 1/4 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup sun-dried tomato pesto
• 1 egg, lightly beaten
• 1 pound bulk Italian sausage
• 1 tablespoon canola oil
• 8 ounces uncooked spaghetti
• 1 jar (24 ounces) meatless spaghetti sauce
• Additional grated Parmesan cheese, optional

1. In a large bowl, combine bread crumbs, cheese, pesto and egg. Add sausage; mix lightly but thoroughly. Shape into 1-1/4-in. balls. In a large skillet, cook meatballs in oil over medium heat 10-12 minutes or until cooked through, turning occasionally; drain on paper towels. Discard drippings.
2. Meanwhile, cook spaghetti according to package directions; drain.
3. Return meatballs to pan. Stir in spaghetti sauce; heat through. Serve with spaghetti and additional cheese if desired.

bread crumbs, parmesan cheese, tomato pesto, egg, italian sausage, canola oil, spaghetti, spaghetti sauce, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-spaghetti-meatballs/ (may not work)