Combine all of the ingredients for the meatballs (except he olive oil) and using your hands, thourly combine. Form each meatball in a unifor 1/2 cup portion.
Heat the oil in a large skillet. When medium hot add the meatballs. Cook on one side, then turn to all other sides to brown each side.
Meanwhile, empty the jars of marinara into a large saucepan. Add 1/2 jar of water to the sauce. Heat the sauce. As the meatballs are browned, add them to the sauce. When all the meatballs have been removed and added to the sauce, I ladle some of the sauce into the skillet and deglaze the pan, then pour that into the sauce with the meatballs.
Simmer the meatballs in the sauce for about an hour. you could lessen the time, but I really like the meatballs to absorb the sauce.
Bring a large pot of water heavily salted to boil. Add the spaghetti and cook for about 20 minutes. I like my pasta fairly sauce, more than al dente but cook the spaghetti to your desired doneness.
When the spaghetti is done, using tongs, remove the spaghetti to a large serving bowl, reserving some of the pasta water. You can drain the pasta, do not rinse, but reserve some of the water. Ladle some of the sauce over the spaghetti adding a little of the pasta water and toss until well coated. Plate the pasta into 4 serving plates. Top with some of the meatballs, more of the sauce and the parmesan cheese. Bon Appetite.