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Preheat the oven to 200°C (400°F) (180°C/350°F fan). Line a baking tray with baking paper.
To a large bowl, add the meatball ingredients and combine well using your hands. Measure out a heaped tablespoon of the mixture and roll it to form a ball (just smaller than a golf ball). Repeat with the remaining mixture. If the mixture begins to stick to your hands, moisten your hands with water and continue rolling.
Arrange the meatballs on the baking tray and spray them generously with olive oil.
Bake for 20 minutes until golden brown. (Need dinner on the table extra fast with minimal fuss? See note 2 to skip baking.)
While the meatballs are cooking, prepare the sauce. Heat the olive oil in a large, deep heavy-based pan over medium–high heat.
Add the garlic and cook, stirring, for 30 seconds. Add the passata, sugar, salt and pepper.
Reduce the heat to a gentle simmer and cook, covered, for 20 minutes. Add the cooked meatballs to the sauce and simmer for 2–3 minutes.
Cook the pasta as per the packet instructions, less 1 minute – they will cook further in the sauce.
Stir the cooked pasta through the meatballs and sauce.
Top with parmesan and parsley and serve immediately.