Preheat the oven to 180°C (350°F).
In a bowl, mix the ground meat, egg, breadcrumbs, parmesan, salt and pepper. Form small meatballs.
Heat the olive oil in a frying pan and brown the meatballs on all sides. Remove and set aside.
In the same frying pan, add the onion and garlic and sauté until tender.
Add the crushed tomatoes, sugar, herbes de Provence, salt and pepper. Let the sauce simmer for 15 minutes.
Meanwhile, cook the linguine in salted water according to the package instructions. Drain.
Toss the linguine with the tomato sauce and meatballs.
Transfer to a baking dish, sprinkle with grated mozzarella and bake for 15 minutes, until golden brown.
Serve hot and enjoy!
GREEK ROASTED PORK SHOULDER
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