Mince the Fresh Oregano (1/2 teaspoon).
Mince the Fresh Parsley (1 tablespoon).
Mince the Garlic (2 clove).
In a bowl, combine Parmesan Cheese (2 tablespoon), minced oregano, minced parsley, minced garlic, Panko Breadcrumbs (1/3 cup), Crushed Red Pepper Flakes (1/8 teaspoon), Salt and Pepper (1/4 teaspoon) and give it a mix with your hands.
Then, add Ground Meat (1 pound) and gently mix everything together. Add Large Egg (1), and mix everything together until it is just combined.
Use a 1 tbsp scoop to form about 20 meatballs
Heat Olive Oil (1/4 cup) in a large enameled skillet on medium heat. Then add the meatballs, and cook them on all sides for about 7 minutes until cooked almost all the way through. Remove the meatballs from the skillet, and drain all but 1 tbsp of oil.
Crush the Garlic (3 clove).
Then, add crushed garlic, Tomato Sauce (24 ounce), and Fresh Basil Leaf (2) and season with salt and pepper. Add the meatballs back to the sauce along with 2 tbsp of butter. Taste and season with salt and pepper as desired. Simmer the meatballs in the sauce for about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook Spaghetti (1 pound) according to packaged directions, until very al dente (about 1 minute shy of the recommended cooking time). Drain the pasta, reserving about 2 tbsp of the cooking water.
Stir the pasta and pasta water into the sauce and meatballs, keeping the heat on low, and cook for about 2 minute until the sauce and pasta have married.
Remove from the heat and sprinkle with Parmesan Cheese (1/2 cup). Serve with additional Parmesan Cheese and a drizzle of extra virgin olive oil. Serve and enjoy!