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Combine mince, onion, garlic, stock cube, breadcrumbs and egg in a bowl. Roll 1 tablespoon of mixture into a ball and repeat with all the mixture, cover and refrigerate 30 minutes.
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Toss meatballs into flour, shake off excess flour and fry in hot oil until well browned all over; drain on absorbent paper.
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Heat oil in pan, add onion and garlic and cook until brown. Stir in tomatoes, tomato paste, herbs, stock cube, water and sugar. Bring to boil and simmer for 30 minutes.
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Cook spaghetti according to packet directions, drain and keep warm.
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Just before serving, add meatballs to sauce, cover, simmer for 10 minutes or until meatballs are tender.
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Serve spaghetti with meatball sauce and sprinkling of cheese, hot.
