Make the meatballs: Preheat the oven to 425°F. Grease a rimmed baking sheet with canola oil or avocado oil.

In a large mixing bowl, combine the panko bread crumbs, grated Parmesan, egg, ketchup, garlic, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until well combined. Add the ground beef and use your hands to mix until just combined. Try not to over-mix, as this can make the meatballs tough.

Use your hands to shape the meat mixture into 1 ½-inch meatballs and place them on the greased baking sheet. You should end up with about 16-18 meatballs.

Bake the meatballs for 13-15 minutes, until they are cooked through. The meatballs should register at least 160°F on an instant-read thermometer.

While the meatballs bake, cook the pasta: Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package directions. Drain the pasta (do not rinse).

Warm the sauce: Put the marinara sauce in a large saucepan. Add the baked meatballs to the pot, cover, and simmer over low/medium-low heat for 5-10 minutes. Use a slotted spoon to remove the meatballs and transfer them to a clean serving bowl. Stir the cooked spaghetti into the sauce.

Serve the meatballs over the spaghetti and sauce, garnished with fresh basil or parsley and grated Parmesan cheese, if desired.