Spaghetti and Parmesan Meatballs

Ingredients  
1/2 kg ground beef 
7 tbsp parmesan
1 tbsp coarse mustard
1 tbsp Tomato ketchup
1 medium egg
1/2 tsp nutmeg
2 (400 grms) cans diced tomatoes
small can tomato paste
2 tsp brown sugar
1 tbsp dried basil
1 tbsp dried parsley
2 large garlic cloves
1/2 red bell pepper
1 large onion
butter or oil
Salt & Black Pepper to taste

Method
1. Add an egg, salt, pepper, coarse mustard and ketchup to 1/2 kg ground beef.
2. Top with the parmesan. Don’t use the expensive stuff for this, just grab the Kraft type of parmesan.
3. Mix it all up and form into small balls with your hands.
4. Heat butter or oil and brown the meatballs. Then remove them from the pan.
5. Add the onion, bell pepper and garlic to the pan and cook over low heat for about 4 minutes.
6. Add a small can of tomato paste to the vegetables and cook for a minute to sweeten the paste.  
7. Add the two cans diced tomatoes, 1/3 can of water, a good pinch of black pepper, a tsp salt (you can add more later), 1 tbsp dried basil and 1 tbsp dried parsley. Or use oregano or sage if that’s what you prefer.  
8. Add the meatballs to the sauce. I really curse the yellowish light over my stove.
9. Add 2 tsp brown sugar. 
10. Pop the lid on and simmer the sauce, over low heat, for 20 minutes. Take the lid off and simmer the sauce for another 20 minutes giving it a chance to cook down a little. Check the seasoning.
11. Boil the pasta in salted water to the directions on your package.  
12. Stir in two tbsp sour cream. 

Enjoy!