Combine all the meatball ingredients and mix lightly with your hands.
Let the mixture rest for 10 minutes. (If the mixture is too soft, add a tablespoon of All Purpose flour).
Form the meatballs to the desired size. (Mine were big, so I ended up having 14 of them).
In a heavy-bottomed pot, heat some olive oil and brown the meatballs, 5 at a time, on all sides. Reserve.
Discard the oil from the pot but don't clean it!
In that same pot, heat some new olive oil (2 to 3 tbsp) and sauté the garlic for 2 minutes.
Add the onions and sauté until translucent.
Add the tomatoes and cook for a few minutes.
Add the crushed tomatoes, the bouquet garni, the sugar, the salt and the pepper. Cover and cook over low heat for 15 minutes.
Add the meatballs and cook for 20 more minutes or until the meatballs are cooked through.
Remove the bouquet garni and adjust seasoning.
Serve the meatballs over spaghetti with freshly grated Parmigiano Reggiano.