Prepare linguini as directed on package for al dente.

Meanwhile, in a large bowl mix the beef, Italian seasoning, egg and panko. Shape into meatballs approximately 1 inch in diameter. In a large skillet, heat 1-2 tablespoons of oil over medium. Add meatballs and cook 9-10 minutes or until no longer pink in the center, flipping to cook on all sides. (Covering the skillet will decrease cook time.)

Mince garlic and dice onion; set aside. Heat remaining 2 tablespoons of oil in another skillet over medium. Add onion and garlic to skillet and sauté for 2-3 minutes. Stir in milk, cream and Parmesan and cook 1-2 minutes or until cheese has melted.

Add red peppers to onion mixture and puree with an immersion blender. (No immersion blender? Allow mixture to cool and add to a blender or food processor. Puree and return to skillet.) Add cooked pasta and stir to combine. Season to taste with sea salt and black pepper.

Serve pasta topped with meatballs, and honeydew on the side.