Meatballs: Mix together pork, lentils, bread crumbs, egg, 1 tbsp olive oil, oats, parsley, Parmesan, 2 tsp minced garlic, oregano, salt and pepper until combined. Roll into 1-inch meatballs.
Heat remaining oil in small Dutch oven or high-sided skillet set over medium heat; cook remaining garlic for about 1 minute or until starting to soften. Stir in tomatoes; bring to boil. Reduce heat to medium-low.
Drop meatballs into sauce; cover and cook for 18 to 20 minutes or until meatballs are cooked through. Stir in basil.
Assembly: Meanwhile, cook spaghetti according to package directions; drain well.
Heat oil in skillet set over medium heat. Cook rapini, salt and pepper for 3 to 5 minutes or until starting to soften. Stir in 1/4 cup water; cover and cook for 3 to 5 minutes or until tender.
Toss spaghetti with enough of the tomato sauce to coat pasta; divide between 2 plates. Top with meatballs and more sauce. Serve with rapini and Parmesan.
Tip: Use spelt, whole-grain or high-fiber spaghetti if desired. Serve leftover meatballs in sandwiches or add to soups. Substitute ground beef or turkey for ground pork.