Heat the sauce: Warm the marinara sauce in a pot over low heat until it reaches a simmer.

Make the meatballs: In a bowl, mix the breadcrumbs, milk, ground beef, oregano, salt, and pepper until well combined. Form into equally sized meatballs using your hands.

Sear the meatballs: Heat a non-stick pan over medium heat. Add the meatballs in batches without crowding and sear until nicely browned (about 3 minutes per side).

Simmer in sauce: Transfer the browned meatballs to the pot with marinara sauce. Partially cover with a lid, stir occasionally, and simmer for 20 minutes.

Cook the pasta: Boil a pot of salted water. Cook the spaghetti according to the package instructions. Drain well.

Assemble the dish: Remove the sauce from the heat. Serve the meatballs over the pasta, ladle sauce over top, and garnish with parmesan cheese. Serve with toasted Italian bread.

Make the arakas latheros: In a saucepan, heat olive oil and sauté the onion for 2–3 minutes until soft and translucent.

Add the green peas and stir to coat in oil. Stir in tomato paste for 1 minute, then add water, salt, and pepper.

Bring to a boil, then cover and simmer for about 20 minutes.

Add the fresh dill and continue simmering for 5–10 more minutes, until the peas are soft and most of the water has evaporated.

Serve: Plate the spaghetti and meatballs with a side of arakas latheros, and white wine.