In a bowl, add all the ingredients and form 8 equal size balls.

Do not overmix the ingredients to avoid having tough meatballs.

In a pan heat around quarter cup cooking oil, when hot, add the meatballs.

You can add the meatballs in batches if your frying pan is small pan.

Crowding the pan with meatballs will not allow it to brown and the cooking time will increase resulting in dry meatballs.

Fry the meatballs for 6 minutes on medium high heat and then keep aside.

In a deep pan, add enough water to cover the past and add the salt.

When the water boils add the spaghetti and stir one time.

Let the pasta cook until al dente (have a little firm bite to it.) or cook 9 to 11 minutes.

Drain the pasta and keep aside.

**If you are not going to use the pasta within 5 minutes then sprinkle the drained pasta with olive oil and then mix to prevent it from sticking together.

In a pan, add the olive oil and butter. When the butter melts add the onion and sauté until translucent.

Add the garlic and stir for one minute on medium-low heat, try not to burn the garlic.

Add the tomato paste and stir for two minutes.

Add the rest of the ingredients to the sauce except the water and stir for one minute.

Add the hot water and cook on medium high for 7 minutes.

Add the meatballs and let the sauce cook for 11 minutes.

Preheat oven to 350F/180C.

In a 10” baking pan, add the pasta and then the meatball sauce. Mix a little.

Top the pasta and meatballs with the shredded cheddar cheese and sprinkle the oregano.

Cover the pan with foil and bake until the cheese melts, this will take around 10 to 15 minutes.

You can broil the casserole if you like brown patches on the cheese.

Serve hot.