Heat the olive oil in a large, deep skillet over medium heat. Add the onion and cook for 5 to 6 minutes, stirring often, until soft and translucent but not browned. Add the garlic and cook for 30 seconds, just until fragrant.

Move the pan off the heat for a moment, then stir in the paprika. Return it to medium heat, add the tomato paste, and stir for 1 minute until the paste darkens slightly to brick red. Paprika burns quickly and turns bitter, so keep it moving.

Pour in the crushed tomatoes and broth, then add the oregano, sugar, and red pepper flakes. Stir well and bring to a gentle simmer. Cook for 5 minutes so the flavors come together.

Add the frozen meatballs and spoon sauce over them. Cover and simmer on medium-low for 20 to 25 minutes, stirring gently every 7 to 8 minutes. They are done when the sauce is bubbling and the center of a meatball reaches 165°F on an instant-read thermometer. If the sauce gets too thick, add a splash of water.

Take the pan off the heat and stir in the Parmesan and half the herbs. Taste, and add salt only if needed. Spoon the meatballs and sauce over hot pasta, then top with the remaining herbs and more Parmesan. Rebecca's Tip: Always taste the sauce before adding salt. The meatballs, Parmesan, and canned tomatoes all bring sodium. If the sauce tastes flat, a small splash of red wine vinegar or lemon juice usually fixes it better than more salt.