Spaghetti with Peppers and Meatballs

Rinse the peppers, remove the ribs and seeds and cut into small, bite-sized strips. Rinse and halve the cherry tomatoes. Rinse the scallions and slice thinly. Rinse the basil, pat dry and cut the leaves into strips. Peel and finely chop the garlic and the onions. 

Combine the ground meat with the grated parmesan, breadcrumbs, parsley, egg yolks, salt and pepper. Knead to combine and roll into walnut-sized balls.  

Cook the spaghetti in a large pot of boiling, salted water until al dente. Drain well. 

Heat the canola oil in a large frying pan and cook the meatballs until golden brown on all sides, about 5 minutes. In a second pan, heat the olive oil and sauté the peppers with the onions and garlic. Add the tomatoes and scallions and mix well. Season with salt and pepper. Add the drained pasta and the white balsamic vinegar to the pan. Toss well to combine everything.