In a large pot, combine ground beef, salt, black pepper, and half the Italian seasoning. Form into small meatballs.
Heat the pot over medium heat and brown the meatballs on all sides, then remove and set aside.
Add chopped onion and minced garlic to the pot; sauté until softened.
Stir in canned crushed tomatoes, tomato paste, remaining Italian seasoning, salt, and pepper.
Bring the sauce to a simmer, then add spaghetti pasta broken in half to fit.
Nestle the browned meatballs back into the pot, cover, and simmer gently for 20 minutes, stirring occasionally to prevent sticking.
Once pasta is tender and meatballs cooked through, sprinkle grated Parmesan cheese over the top.
Serve the dish in shallow white bowls with meatballs evenly distributed and sauce coating the pasta.