In a bowl, combine the ground beef, basil, dried oregano, dried basil, garlic powder and salt. Form the meatballs in the size of a golf ball.
Heat the olive oil over medium heat. Once it is hot, add the meatballs around the pan, making sure they are not crowded in the pan. Sear the meatballs for 2 minutes on both sides.
Add the marinara sauce to the pan all over the meatballs. Once the sauce bubbles, cover the pan with a lid and turn the heat down to medium low. Cook over medium low heat for about 10 minutes.
Use your ThermoPro instant read thermometer to check for doneness (aim for 160-165 for well done).
While the meatballs are cooking, boil a pot of water with a pinch of salt in it over medium high heat. Once boiling, add the pasta and boil according to box instructions.
Once al dente, drain the water and toss the pasta in cold water and drain again. Step 7. Plate the pasta with a heart ladle of meatballs and sauce. Garnish with parmesan cheese and basil.
