In a nonstick frying pan, heat 1 tablespoon of the oil over a medium heat and cook the onion for 7-8 minutes. Transfer to a bowl and mix with the pork mince, eggs, breadcrumbs, Parmesan and nearly all the parsley. Divide and shape into 40 balls. Place half on a tray and freeze for later use. Once frozen, you can put them in a freezer bag.
Heat the remaining oil in the pan and fry the meatballs over a medium-high heat for 6-7 minutes, turning regularly, until cooked through.
Add the tomatoes, garlic, sugar and 200ml of water to the pan. Bring to the boil, and simmer for 15 minutes, until thick. Add the meatballs for the last 5 minutes and season.
Meanwhile, cook the spaghetti in a pan of lightly salted water following the pack instructions. Drain well.
Split the spaghetti between bowls, top with the meatballs and sauce. Garnish with the rest of the parsley.
To give your sauce an adult kick, add a generous pinch of dried chilli flakes to the sauce before serving.