Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Fill a large pot with water and add salt, bringing it to a boil.

Add the pasta to the boiling salted water and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large, cold skillet, pour in 2 tablespoons of olive oil and add the minced garlic. Heat over medium, stirring until fragrant, about 2-3 minutes. Add crushed tomatoes, oregano, red pepper flakes, and basil. Simmer on low for about 10 minutes.

In a mixing bowl, combine grated Parmesan, breadcrumbs, and ricotta cheese. Stir in the egg, parsley, salt, and onion powder. Gently mix in the ground beef and pork.

Scoop approximately 2 tablespoons of meat mixture and form into a ball. Place on the baking sheet, spacing them out. Continue until all mixture is shaped, about 16-20 meatballs.

Bake the meatballs for 9-11 minutes until golden brown and reaching an internal temperature of 160°F. They should be firm and slightly crispy.

Remove basil leaves from the sauce and adjust seasoning. Stir in the baked meatballs until fully coated with sauce. Simmer for a couple of minutes.

Plate the meatballs over the reserved pasta or rolls. Garnish with extra grated Parmesan and fresh basil.