Fusilli with Minced Balls

1 onion
3 cloves of garlic
4 tbsp. olive oil
400 g minced meat
3 tbsp. breadcrumbs
3 tbsp. Parmesan (grated)
1 egg
800 g chopped tomatoes (can)
1 tsp. sugar
2 tbsp. balsamic vinegar
1 bay leaf
400 g Fusilli
2 tbsp. parsley (chopped)
salt pepper

  Peel onion and garlic and chop finely, sautée in 1 tbsp. olive oil. Let cool down. Mix well with meat, breadcrumbs, parmesan and egg. Season with salt and pepper. Form walnut-sized balls.
Heat the remaining oil in the same pan and fry the balls all round over medium heat for about 10 minutes. Douse with the peeled tomatoes and crush the tomatoes with a fork. Season the sauce with salt, pepper, sugar and vinegar and add the bay leaf. Simmer covered for about 10 minutes. In the meantime, boil the fusilli in salted water. Add parsley to the tomato sauce. Drain fusilli and serve with the meatballs and the tomato sauce.