Spaghetti with Plant-Based Meatballs and Marinara

FOR THE SAUCE: Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds.

 Stir in tomato paste and cook until fragrant, about 1 minute. Stir in wine and cook until slightly thickened, about 2 minutes. Stir in tomatoes and water and bring to simmer. Reduce heat to low and simmer gently until flavors meld, about 30 minutes. Stir in basil and season with salt and pepper to taste.

FOR THE MEATBALLS AND PASTA: While sauce simmers, stir panko, water, garlic powder, oregano, salt, and pepper in large bowl until evenly combined. Break ground meat into small pieces and add to bowl with panko mixture. Gently knead with your hands until mixture is well combined. Using your moistened hands, pinch off and roll meat mixture into 1½-inch meatballs. (You should have 12 meatballs.) Transfer meatballs to plate and refrigerate for at least 15 minutes or up to 24 hours.

 Nestle meatballs into sauce and bring to simmer over medium-high heat. Cover; reduce heat to medium-low; and simmer until meatballs are firm and warmed through, about 15 minutes. Season sauce with salt and pepper to taste.

 Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add several spoonfuls of sauce (without meatballs) to pasta and toss to combine. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Serve pasta with meatballs; Parmesan, if using; and remaining sauce.