Whole Wheat Spaghetti & "Meatballs" in Puttanesca Sauce

Remove rosemary leaves from sprig and chop. Peel and dice onion. Mince garlic. Roughly chop olives. Place a large pot of water on to boil for the pasta.

In a large mixing bowl place the “Gimmie Lean” sausage, chopped rosemary, panko breadcrumbs, 1/2 of the minced garlic, and 1/4 cup of the diced onion. Mix everything together with your hands. After everything is well incorporated, roll into 12 meatballs, about 1 inch in diameter each.

Place the sauté pan over medium-high heat and add 4 tablespoons of olive oil. When hot, add the meatballs. Cook on each side, turning often, until browned evenly. After they are browned, remove from the pan.

In the same sauté pan, add the rest of the diced onion and cook for 3 minutes. Then add garlic, capers, olives, and spice pack of dried basil and oregano . Cook for another 2 minutes. Add the tomatoes and turn heat down to a simmer.

Place spaghetti in rapidly boiling water. Cook for 8-10 minutes or until al dente; drain.

To finish the sauce, add meatballs back into the pan, and season with salt and pepper. To serve, plate the spaghetti, top with meatballs, and enjoy!