Make the meatballs:
In a large bowl, combine mince, egg, breadcrumbs, milk, garlic, onion, Parmesan, parsley, salt, and pepper. Mix gently until combined. Roll into small meatballs (about golf ball size).

Brown the meatballs:
Heat olive oil in a large pan over medium heat. Add meatballs in batches and brown on all sides. Remove and set aside.

Make the sauce:
In the same pan, heat 1 tbsp olive oil. Add chopped onion and sauté for 3–4 minutes. Add garlic and cook for 1 minute more. Stir in chopped tomatoes, tomato paste, sugar, oregano, salt, and pepper. Simmer for 10 minutes.

Simmer the meatballs:
Add the browned meatballs to the sauce. Cover and simmer on low heat for 15–20 minutes, stirring occasionally until the meatballs are fully cooked.

Cook the spaghetti:
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain.

Serve:
Serve the spaghetti topped with meatballs and sauce. Garnish with fresh herbs and plenty of grated Parmesan.

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