1. Add all of the meatball ingredients in a large bowl and mix together well with your hands and form large meatballs (should make about 20 meatballs). Lightly dust the meatballs in flour so that they fry better. Heat vegetable oil on the stove (about 1cm deep) in a large frying pan. Once hot, add meatballs and brown on all sides. Remove and place on kitchen towel on a plate to drain the oil.
2. Drain the oil from the frying pan. Add olive oil, tomato paste, onions and garlic and lightly fry for about 1 minute. Add the white wine and let evaporate. Add the chopped tomatoes and sugar and let simmer over low to medium heat for about ten minutes until the sauce thickens. Add the meatballs and cook for another ten minutes, until the meatballs are cooked on the inside.
3. Cook the Mitsides spaghetti in boiling salted water until al dente and drain. Add the spaghetti to the sauce and stir around well. Serve with grated Parmesan cheese on top.