Cook spaghetti as directed on package; drain and set aside.
Mince garlic and chop parsley. Add to beef along with flaxseed, basil, salt, pepper and oregano. Mix well and shape into 15-18 meatballs.
Heat oil in a large skillet over medium. Cook meatballs for 6-8 minutes or until browned and no longer pink inside. Pour marinara sauce into skillet and simmer for 8-10 minutes.
Serve meatballs and sauce on a bed of pasta with plums on the side.