In a large bowl, combine beef mince, breadcrumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes.
Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
The only tiny change was to bake the meatballs on a tray at 180°C for 20 mins then into the sauce. They don't break up & a fair deal of fat come out during the baking. Great recipe, we loved it - 03 Oct 2014