Spaghetti with Carrot Meatballs

Make the meatballs: Mix together all ingredients 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. 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.