For the sauce:
Heat the oil in the pan over medium heat, and add the garlic
Cook, stirring constantly for 30 seconds.
Add the tomato paste and break it up with a wooden spoon so that it melts into the oil. The oil should turn bright orange. Cook for another minute or two.
Add a pinch of red pepper flake (optional).
When the oil is orange and the garlic is fragrant, add the tomato sauce.
Add the spices and sugar. If you are using fresh basil, add that in, too.
Allow to simmer, stirring occasionally.
If you need to cut the acidity, add a bit of baking soda while the sauce is simmering.
If you used fresh basil, remove it before eating the sauce.
For the meatballs:
Preheat the oven to 375°.
Dump the breadcrumbs in a bowl along with the spices and parmesan cheese.
Pour the milk on top of the breadcrumb mixture and add the eggs.
Whip this mixture together loosely so that the eggs are beaten and the breadcrumbs are wet. Then allow it to sit for a few minutes.
Add the ground meat, and with a loose hand, blend the mixture together.
Divide the meat into 8 equal portions and roll into balls.
Place the meatballs on a parchment-lined baking sheet and bake until the internal temperature reaches 160° (roughly 35 minutes).
Take the meatballs out of the oven, plate them and top with sauce. Top with parsley and parmesan cheese.