Ingredients
1/4 cup seasoned bread crumbs1/4 cup grated Parmesan cheese1/4 cup sun-dried tomato pesto1 egg, lightly beaten1 pound bulk Italian sausage1 tablespoon canola oil8 ounces uncooked spaghetti1 jar (24 ounces) meatless spaghetti sauce
Preparation
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.
Meanwhile, cook spaghetti according to package directions; drain.
Return meatballs to pan. Stir in spaghetti sauce; heat through. Serve with spaghetti and , if desired, additional cheese.
