In a saucepan boil the spaghetti MISKO and strain them. Grate the DIVANI kasseri cheese. In a bowl, put the minced meat, the grated onion, the garlic, the DIVANI kasseri cheese and the egg. Add salt, pepper and oregano. Mold ingredients by hand and then make a few small meatballs. In a saucepan, add the TERRA CRETA oil and sauté the onion and garlic, then add the tomato sauce, passata and paste. Add salt, pepper and water. Mix well and as soon as the boiling starts, add the meatballs, raw. When the sauce is ready, take out the meatballs with a ladle, add the mint and the pasta. Mix and serve on a platter. Place the meatballs on top. Serve with basil.