Roll the meatballs between clean hands into 20 even-sized balls. It's best to weigh the meatball mix as a whole, then divide by 20 (or however many meatballs you'd like).

Place a large high-rimmed pan over high heat, add the olive oil, and heat. Once hot, add the meatballs and sear for 3 minutes, ensuring they're well browned all over (they'll finish cooking through in the sauce).

Add the diced onion and minced garlic, and sauté for 2 minutes, moving regularly. Add the tomato paste, mix, and cook for 30 seconds. Add the diced tomatoes, sun-dried tomatoes, basil, oregano, thyme, stock, and seasoning to taste. Mix well and bring to a boil.

Add the spaghetti, let it sit on top of the sauce for 30 seconds, then gently twist it into the sauce, spreading it out well (this can be cooked separately if you prefer). Reduce the heat to low, cover with a lid, and cook for 2 minutes less than the packet instructions (9-12 minutes depending on pasta shape).

Remove the lid, check and adjust the seasoning, and confirm the meatballs are cooked through to an internal temperature of at least 71°C (160°F). Grate over some parmesan to taste, cover with the lid, and cook for 1 minute to melt the cheese. Remove from the heat and serve. Garnish with fresh basil, freshly grated parmesan, extra virgin olive oil, and cracked black pepper. Dig in.