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Boil water; combine all meatball ingredients except beef and breadcrumbs: Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper.
Mix in beef and breadcrumbs; form into balls: Add beef and breadcrumbs; mix gently. Form into 16 balls.
Brown meatballs: In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes.
Add tomatoes, cover partially, and simmer: Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
Cook pasta: Meanwhile, cook pasta until al dente.
Drain; toss with meatballs and sauce: Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.