Spaghetti with Carrot Meatballs

Make the meatballs: Mix together ground pork, carrot, all-purpose flour, salt, and black pepper in a bowl. Take a small amount of the mixture and form it into a ball. Dust with a little flour, then set aside on a baking sheet or tray. Repeat with remaining ingredients. Refrigerate meatballs for 10 minutes to let them set before frying.

Heat oil in a shallow pan. Pan-fry meatballs until golden brown on all sides. Drain on paper towels. Set aside.

In a separate pan, make the sauce. Heat olive oil; sauté onions and garlic until translucent. 

Add canned tomatoes and sugar. Season with salt and pepper. Let the sauce simmer for about 2 minutes. Taste and adjust sweetness, if needed. 

Add meatballs to the sauce and simmer for about 10 minutes. Sprinkle with chopped parsley. Toss in cooked spaghetti and mix well. Serve warm.