Step 1 Combine breadcrumbs, beef mince, oregano and beaten egg in a medium bowl. Wet hands and roll tablespoons of mince mixture into 28 small meatballs.
Step 2 Set a large non-stick saucepan over medium heat and spray with olive oil. Add meatballs to pan in batches and cook, turning, for 4–5 minutes, or until browned.
Step 3 Add passata, garlic, carrot and allspice to pan; bring to the boil. Reduce heat to low, cover pan and simmer for 10 minutes, or until sauce thickens slightly and meatballs are cooked through. (Uncover pan for last 5 minutes to thicken sauce, if necessary.)
Step 4 Meanwhile, cook spaghetti in a large saucepan of boiling water according to packet instructions; drain and return to saucepan.
Step 5 Combine Greek meatballs and sauce with spaghetti and serve with steamed green beans.