Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Stack basil leaves and roll into a cylinder, slice across the length of the roll, creating very thin strips (chiffonade). Mince garlic. Peel and finely dice onion.

In a mixing bowl, combine the ground beef, Spice Heist Meatball Seasoning Blend, and a pinch of salt and pepper. Combine together with clean hands or spatula. Form into 6 meatballs.

Arrange meatballs on the prepared baking sheet. Place in the oven on middle rack and cook for 14-16 minutes, or until meatballs are browned and firm. Internal temperature of meatballs should be at least 160 degrees. Remove from oven and set aside.

In a medium pan over medium heat, warm 2 tsp. olive oil, garlic, and onion until aromatic, about 2-3 minutes. Add diced tomatoes (with juice from the can), half the basil (reserving remaining for garnish), tomato sauce, red pepper flakes to taste, and sugar. Reduce heat to low and simmer for 8-10 minutes, or until sauce is slightly thickened. Add salt and pepper to taste and set aside.

Bring a pot of lightly salted water to a boil. Put a colander in the sink. Add pasta and cook until al dente, about 7-8 minutes. Drain pasta in colander and return to pot. Set aside.

Ladle a serving of pasta into a shallow bowl. Top with sauce and 3 meatballs. Garnish with shaved Parmesan and remaining basil. Buon appetito!