1. Mix together the ground beef, oregano, chili flaks, onion powder and salt. Divide the beef into 6 equal portions. Roll the portions out into little meatballs.
2. Place a non-stick frying pan over medium heat. Add about a teaspoon of oil. Add the meatballs and fry for about 8 minutes, turning occasionally until they are golden brown on all sides and cooked through. Transfer the meatballs to a plate and set aside to cool.
3. In the meantime, bring a pot of water to a boil. Break the spaghetti in half and add it to the boiling water. Cook for about 6-8 minutes until cooked through.
4. Drain the pasta. Add the pasta back into the pot (off the heat). Add the marinara and stir to combine. Set aside to cool completely.Once cool, stir in the mozzarella.
5. Spray a 6 cup muffin tin with cooking spray.
6. Half fill each muffin cup with spaghetti. Nestle a meatball in the centre of each. Top each with more spaghetti to cover the meatball. Tuck all the stragglers of spaghetti into the muffin cup.
7. Spray a piece of aluminum foil with cooking spray. Place the sprayed side down over the spaghetti to cover and freeze for 12 hours.

To fry the spaghetti and meatballs

1. Add the flour to a shallow bowl. Add the eggs to a second bowl and  whisk. Add the panko to a third bowl. Season the flour and panko with salt and pepper.
2. Remove the spaghetti from the freezer. Release the frozen spaghetti from the muffin tin by using a butter knife to “pry” one side of the spaghetti and it should pop out easily.
3. One at a time, bread the frozen spaghetti “balls”. Coat the frozen spaghetti in flour so it’s fully coated, shaking off any excess flour. Then dip the spaghetti in the egg until it is well coated on all sides; shake off and excess. Finally, cover the spaghetti with panko bread crumbs, squeezing the panko into the spaghetti so it’s well coated. Place on a baking sheet. Continue in the same manner with the other 5.
4. Add about 5 cups of canola oil to a medium pot with high sides. The oil should be at least 5 inches deep.Set the pot over medium heat and heat the oil to 350°F.
5. Carefully add a couple (as many as the pot will accommodate without crowding it) of the spaghetti balls to the hot oil. Fry them, turning occasionally, for about 8 minutes until golden brown and cooked through. Transfer to a paper towel lined plate to cool slightly.
6. Meanwhile, heat the marinara sauce in a small pot.
7. To serve. Spoon some marinara onto a plate. Place a deep fried spaghetti and meatball on the sauce. Garnish with fresh basil and parmesan cheese.