Combine mince, Leggo’s Pizza Sauce, capsicum and breadcrumbs in a large bowl and stir well. Form tablespoonfuls of mixture into meatballs using wet hands. Refrigerate for 15 minutes.
Heat oil in a large non stick frypan and cook meatballs until lightly browned. Add Leggo’s Pasta Sauce and bring to the boil. Reduce heat, cover and simmer for 8-10 minutes or until meatballs are cooked through.
Toss hot pasta through the meatball mixture and serve with parmesan cheese.