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Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Add the meatball ingredients to a large bowl and mix gently until just combined, don’t overwork the meat or the meatballs will be tough.
Preheat oven to 400° F.
Roll the meat mixture into 1-inch meatballs (no larger), and transfer to a large, light-colored, lightly greased baking sheet. Bake for 15 minutes. Optional: Broil at 475° F for up to 1 minute to brown the tops. Use a slotted spatula to transfer to a plate.
While the meatballs bake, melt the butter in a soup pot over medium-low heat. Add the garlic and cook for 1 minute. Add the tomato paste and stir to combine. Cook for 1-2 minutes.
Stir in the combined sauce mixture. Add the tomato sauce and bring it to a boil. Add the pasta and bring it back to a boil. Cook uncovered according to package instructions. Slide a silicone spatula along the bottom of the pot throughout cooking to lift any pasta that may be settling.
Taste-test the pasta for doneness before proceeding.
Add the meatballs and stir to combine. Sprinkle in the cheese, stirring continuously. Remove from heat and serve with grated Parmesan.