Combine mince, parsley, breadcrumbs and egg in a large bowl. Season with salt and pepper. Mix until ingredients are well combined. Using a tablespoon of mixture per meatball, form into small meatballs. Place in a single layer on a tray lined with baking paper, cover and chill for 20 minutes

Heat 1 tbs oil in a large heavy based frying pan. Cook meatballs, in batches, until evenly browned. Remove and set aside

Heat remaining 1 tbs oil in the pan over medium heat. Add onion and cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and cook, stirring, for 1 minute. Add tomatoes, sugar and 1/2 cup water and stir to combine. Cover and bring to the boil. Add meatballs and their cooking juices. Reduce heat, cover and simmer for 20-25 minutes or until at desired consistency