Mix the ground beef and next 8 ingredients (through the dried oregano) together in a bowl with your hands. Do not overmix.
Roll 1 1/2" balls (no larger so they will cook evenly) and roll in flour. Shake off excess.
In a heavy bottomed skillet add oil to 1/2" deep and heat over medium-high. Fry meatballs in batches, turning on all sides for even browning, until the meatballs reach 160 degrees--about 6 or 7 minutes total. Adjust the heat of the oil as needed to maintain even browning.
Transfer meatballs to a plate, pour off any oil, and carefully wipe out the skillet with a paper towel. Add the pasta sauce to the skillet and heat on low and add the meatballs to the sauce.
Bring a large pot of water to a boil and salt until the water tastes like the sea. Add the spaghetti and cook according to the package directions. Drain.
Pile the spaghetti and top with meatballs, sauce and extra parmesan. Serve hot.