Add the ground veal and pork into a large bowl, then add the oat flour, salt, garlic powder, chopped basil, cumin, and eggs mix to combine with your hands or with a large spoon.
Place into the refrigerator for at least 20 minutes.
In the meantime, prepare the tomato sauce. Add the crushed tomatoes into a large pot, then add the garlic powder, salt, black pepper, green pepper, olive oil, basil, and oregano and cook on medium-low heat for 20 minutes stirring occasionally, then reduce the heat to low and allow to simmer for another 10 minutes.
Remove the minced meat mixture from the refrigerator and shape it into small balls, similar to golf ball size and place them onto a plate.
Add the olive oil to a medium-size frying pan (10 inches) and heat on medium. once the oil begins to get hot, carefully add the meatballs turning them during the cooking process.
Cook the meatballs until nicely browned then transfer them into the pot with the tomato sauce and cook on low heat for 15 minutes.
Prepare the Spaghetti: Fill a pot with water, add a pinch of salt, and bring to a boil.
Add the spaghetti and cook for about 15 minutes or until tender then transfer into a strainer to drain the excess water, then place back into the pot.
Serve the spaghetti and top with the meatballs and garnish with fresh parsley and a slice of bread.