• Line a sheet pan with parchment paper, set it aside, and and bring a large pot of water to a boil.
• Add the spaghetti to the boiling water, turn it down to a simmer, and cook just until it's al dente -- just tender but still firm to bite. Drain the spaghetti, return it to the pot, and drizzle it with oil. Set aside.

For the meatballs

• In a large mixing bowl, combine the beef, pork, egg, Sriracha, honey, sour cream, coriander, onion powder and salt. Mix the ingredients only until they are evenly combined. (Do not over mix!) Use your hands or a cookie scoop to form the mixture into balls that are about 2 generous tablespoons each, placing them on the parchment-lined sheet pan as you go. Cover with plastic wrap and set aside.

For the sauce

• Coat a large, deep sauté pan (ideally 12 to 14-inch) with oil, place it over low-medium heat, and add the onions. Cook until they're soft, about 4 minutes. Add the coriander, onion powder, and salt. Stir to blend, and then add the tomato purée, Sriracha and honey. Bring to a boil and then immediately reduce heat to low and simmer for 5 minutes.
• Add the prepared meatballs to the sauce, and gently flip them over with a teaspoon, so they're coated on all sides. Cover and simmer over low heat until the meatballs are cooked through, about 10 minutes. Half way through the cooking process, gently flip the meatballs.
• When the meatballs are cooked, use a slotted spoon to remove them, placing them on a plate as you go. Then add the cooked spaghetti to the sauce and mix to coat. Return the meatballs to the pan and sprinkle with the cilantro.
• Serve!