In the blender add the can of whole tomatoes, chile sauce, 1 tsp oregano, 3 cloves of garlic, 2 1/2 tsps bouillon and 2 cups of water. Blend until smooth, Taste for salt and set aside.
In a small saute pan, heat 1 tablespoon of oil to medium heat. Add the 1/3 cup of onion and jalapeño. Reserve the remaining onion. Saute for 5 minutes, Remove from heat and let cool completely.
In a bowl, add the cooled sauteed onions and jalapeño. Also mix in the ground chuck, granulated garlic, cumin, pepper, salt, parsley, red pepper flakes, egg, panko, milk and hot sauce. Mix well and shape 12 meatballs. Transfer onto baking sheet(or pan) and chill for 20 minutes.
After 20 minutes, add 2-3 tablespoons of oil to large pot and preheat for a few minutes. Remove meatballs from refrigerator. Brown the meatballs in the hot oil for 7-10 minutes, turning as needed. Add the reserved onion and green bell pepper. Saute for another 2 minutes.
Pour in the blended sauce from the blender to the meatballs. Reduce heat slightly and cook at a steady simmer for 20 minutes. Fold in the cooked spaghetti and cook for just another 5 minutes. Serve right away. Garnish with cotija cheese and chopped cilantro