Preheat your oven to 400°F (200°C).

In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined.

Shape the mixture into approximately 1-inch meatballs, about 16-20 in total.

In a large skillet or oven-safe pan, heat a drizzle of olive oil over medium heat. Add the meatballs and brown them on all sides, about 5-7 minutes.

Once browned, remove the meatballs from the pan and set aside.

In the same pan, pour in the crushed tomatoes and add sugar. Stir well, incorporating any browned bits from the bottom.

Bring the sauce to a simmer, then return the meatballs to the pan. Cover and let simmer for 10 minutes.

Add uncooked spaghetti to the pan, tossing to coat in the sauce. Add enough water to cover the spaghetti and bring it to a gentle boil.

Cover again and reduce heat to low, allowing the pasta to cook until al dente, about 10-12 minutes, stirring occasionally.

Once the spaghetti is cooked, remove from heat and let rest for 5 minutes. Garnish with fresh basil before serving.