Start by boiling a pot of water and cooking the pasta according to the package instructions until al dente, about 7-9 minutes. Drain and set aside, drizzling a touch of olive oil over it to prevent sticking.

In a mixing bowl, combine ground meat, salt, pepper, garlic powder, and onion powder. Mix thoroughly and form small meatballs about the size of a tablespoon, yielding around 16-20 meatballs.

In a large skillet over medium heat, add olive oil and let it warm up. Carefully place the meatballs in the skillet and cook for 5-7 minutes, turning occasionally until browned on all sides.

Add tomato sauce and vegetable broth to the skillet with the browned meatballs. Stir to combine and bring to a gentle simmer, cooking for an additional 10 minutes.

Gently fold the cooked pasta into the sauce and meatballs, stirring until evenly coated. Let it rest on the heat for 2-3 minutes to warm through completely.

Taste and adjust seasoning with salt and pepper as necessary before serving.

Ladle the spaghetti O’s into bowls and garnish with freshly grated Parmesan cheese or parsley if desired.