Cook spaghetti according to directions. In a saucepan over medium low heat add marinara sauce.

In a large skillet heat 2-3 Tbsp. of oil over medium heat.

While oil is heating up, combine all ingredients except marinara and spaghetti in a large mixing bowl. Mix with hands until fully incorporated.

Form meatballs into the size of a golf ball. Place on plate until ready to cook. To see if the oil is ready - I take a wooden spoon and touch the oil to see if there are a few bubbles. (Adding drops of water makes it sizzle & splatter too much).

Working in 2 batches, add half of the meatballs to the oil. Don't overcrowd the pan.

Brown on all sides - I normally let it cook for a minute and then roll it to another side. It generally takes about 5 minutes per batch.

Take meatballs out of the pan and place on a plate lined with a paper towel to absorb extra oil. Repeat with the next batch of meatballs.

Add all cooked meatballs to sauce and let it simmer on low for 5 minutes. Add meatballs and sauce to spaghetti.