Prepare the mini meatballs

• In a bowl, combine ground beef, breadcrumbs, beaten egg, grated parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix until just combined.
• Form small bite‑size meatballs about 1‑inch in diameter.
• Set aside.

Brown the meatballs

• Heat olive oil in a large skillet over medium heat.
• Add the meatballs and cook, turning occasionally, until browned on all sides, about 5 minutes.
• Remove meatballs and set aside.

Prepare the tomato sauce

• In the same skillet, add diced onion and sauté until translucent, about 3 minutes.
• Add crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper. Stir.
• Simmer for 10 minutes.

Cook the pasta

• Bring a pot of salted water to boil.
• Add pasta and cook according to package instructions until al dente, about 10 minutes.
• Drain, reserving a cup of pasta water.

Combine and serve

• Add the browned meatballs to the sauce and simmer 5 minutes.
• Toss the cooked pasta into the sauce, adding reserved pasta water if needed to loosen.
• Serve hot, topped with extra grated parmesan if desired.