In a saucepan, pour 500 ml of salted water. Once boiling, pour the bulgur. Cover your pot, and cook over low heat for 10 minutes. Drain the bulgur in a colander then pour into a bowl to cool it. Be careful if you use another cereal, they do not all cook at the same time.
For tomato sauce, chop (diced) onions and chop diced washed tomatoes (if fresh). Crush the garlic clove, remove the germ and chop it finely. Wash the parsley and finely chop it with your knife. Heat olive oil in a pan over medium heat, add the chopped onions and sweat for a few minutes until translucent. Then add the garlic, sweat for another 2 minutes and add the tomatoes. Season the sauce with fine salt, pepper, herbs of Provence and sugar. Simmer over low heat for about 20 minutes then reserve.
For meatballs, crush the garlic clove, remove the sprout and chop finely. In the cooled bulgur, add the beaten egg, flour, spices, parsley and finely chopped garlic clove. Mix with a spatula. Add salt and pepper.
With your hands washed, form balls the size of a ping pong ball. In a hot oiled pan, place the meatballs and brown them on all sides.
Pour the tomato sauce and carefully place the meatballs on top. You can decorate with the remaining herbs.
