Cook the spaghetti until the noodles are al dente, then drain the water and set aside.
Mix the olive oil, tomatoes, basil, salt, pepper, garlic, chili, and oregano together. Stir well.
Pour about 1.5 cups of sauce over the spaghetti noodles and mix well. Hang on to the remainder of the sauce, you'll need it a little later.
Mix the ground beef with the onions, parsley, eggs, and garlic. Then add the salt, bread crumbs, parmesan cheese, Worcestershire sauce, and water to the bowl. Once everything is mixed well, set 1/3 of the meat mixture aside in a separate bowl.
Cover an oven-safe bowl in aluminum foil and put the remaining 2/3 meat in it. Use your hands to shape the meat to the shape of the bowl, leaving a hole in the middle (the spaghetti will go here). Make sure the walls are thick enough so it won't collapse later.
Add the spaghetti noodles and use the remaining meat to seal the top of the meatball. It's important to make sure it is well sealed.
Heat your oven to 350ºF and surround your meatball with foil. Leave a small hole in the top of the foil to allow some heat to escape. Bake your meatball for 1 hour.
If there is too much excess liquid, carefully drain it off before gently flipping your meatball onto a large serving platter. Drizzle the rest of the sauce over the top of the meat and add a finishing touch of parmesan.
