Linguini with Spicy Italian Meatballs

Probably more of an American favorite than a traditional Italian dish.

50/50 beef and veal mince mixed with fresh parsley, chili, egg,
breadcrumbs, allspice and s&p. Rolled into golf-balls, sprayed with
oil and baked in a hot oven until 90% cooked.

Then finished in a sauce of simmered canned tomatoes with tomato
paste, garlic, a touch of rosemary and s&p.

Served over al-dente linguini with a sprinkling of chopped parsley.