1. To make meatballs, in a mixing bowl combine minced chicken, oregano, bread crumbs, salt, and pepper. Mix in the egg. With clean hands scrunch and mix up well until it turns into a  sticky dough kind mixture. 
2. With dry hands divide the mixture into small tennis-sized balls Drizzle them with a tablespoon of olive oil and jiggle them about so they all get coated. 
3. Put them on a plate, cover them, and place them in the fridge until needed. Boil spaghetti in a large saucepan as per packet instructions. 
4. Reserve one cup of boiled pasta water before draining water from the boiled spaghetti.  Meanwhile, prepare sauce, heat a large frying pan on medium heat and add a tablespoon of olive oil.  
5. Add onion and bay leaf to the frying pan and stir until softened and lightly golden. Then add garlic, and as soon as they start to get some color to add the pasta sauce. 
6. Stir to combine. Add boiled pasta water, season with salt and pepper, and bring to the boil.  While the sauce is simmering, shallow fry meatballs. 
7. Heat another large frying pan and add a lug of olive oil and meatballs. Stir them around and cook for 8–10 minutes or until golden, check for doneness by opening one and tasting.  Add the meatballs to the sauce and simmer for 5 minutes.
8. To serve, spoon half the tomato sauce into the pasta. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.
9. Sprinkle over the small basil leaves and some grated cheese.

Enjoy your meal!