Homemade SpaghettiOs w/ Mini Meatballs

Gather all the meatball ingredients in a medium bowl and mix until just combined. Do not overwork the meat. Roll into marbled sized balls. Chill in a single layer in fridge for at least 15 mins up to 1 day. This recipe makes two batches - fridge or freeze half for a later meal.
½ lb ground beef , 3-4 garlic cloves, 1 tbsp fresh basil, 1 tbsp fresh parsley, ½ tsp salt, ½ tsp black pepper, ½ cup breadcrumbs , ¼ cup parmesan , 1 large egg
Place pan on medium heat and drizzle in olive oil. Cook meatballs for 5-7 mins until they're evenly browned. Transfer meatballs to a bowl and set aside.
2 tbsp olive oil
Using the same pan, add the minced garlic and turn heat to low. Cook for about 1 min or until garlic starts to turn slightly translucent. Spoon in the tomato paste and cook until caramelized and color turns vibrant red.
3-4 garlic cloves, 3 tbsp tomato paste
Add in the broth and pasta, turning heat back up to medium. Stir regularly as pasta tends to stick to bottom of the pan. Allow sauce to thicken in a slow gentle boil, approx 15 mins. Do not cover.
3 cups chicken broth, 1 cup anellini or any short pasta
Once sauce has reduce by half, add onion powder, paprika, and stir in the parmesan cheese. Add meatballs back in the pan, just to allowing them to warm in the sauce, about 2 mins. Salt & pepper if needed. Serve warm with additional parmesan.
½ tsp onion powder, ¼ tsp paprika, ½ cup parmesan