Totally Awesome Spaghetti and Meatballs

These are not your average Spaghetti and Meatballs! Here's why:

The meatballs: I spiked the beef with herbs and nutty parmesan cheese, shaped the meat into meatballs and then roasted them until they were perfectly browned and cooked through. I prefer roasting meatballs for many reasons (including easy cleanup), but mostly I love the way they get golden brown on all sides while I tend to other elements of the dish.
The sauce: I spiked the sauce with toasted garlic and oregano and let it simmer until thick and rich. Then I finished the sauce by adding the meatballs for the last few minutes of cooking. The amazing, cheese-spiked meatball juice works its way into the sauce right before serving.
The pasta: After draining the cooked spaghetti, I tossed the noodles with ghee (clarified butter). The butter adds a silky richness to each strand of spaghetti; the strands are just buttery enough, and they partner perfectly with the tangy tomato sauce.

The noodles are divine, the sauce is tangy and the meatballs rock the boat. Here's how to do it!

Totally Awesome Spaghetti and Meatballs

For the meatballs: 
1 1/4 pounds lean ground beef
2 tablespoons grated parmesan cheese, plus more for sprinkling over top
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
For the sauce: 
1 tablespoon olive oil
2-3 cloves garlic, minced
3 cups tomato sauce
1 teaspoon oregano
For the pasta: 
1 pound thin spaghetti, or any pasta shape
1 tablespoon ghee or clarified butter
Salt and ground black pepper

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
To make the meatballs, in a large bowl, combine the beef, 2 tablespoons of the parmesan cheese, oregano, onion powder, garlic powder, salt, and pepper. Mix well and shape the mixture into 16 meatballs. Place the meatballs on the prepared baking sheet and bake for 20 minutes, until browned and cooked through.
To make the sauce, heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden brown and toasted, stirring frequently. Add the tomato sauce and oregano and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. When the meatballs are finished roasting, add them to the sauce and simmer for 5 minutes.
Meanwhile, cook the pasta according to the package directions. Drain and return to the pot. Add the ghee and toss to coat the noodles. Season the noodles with salt and pepper.
Using tongs, transfer the spaghetti to serving bowls and top with the meatballs and sauce. Sprinkle parmesan cheese over top.
Serves 4