Italian Veal Balls with Oven-Dried Grapes

In a large, heavy skillet over low heat, slowly heat oil, garlic, basil, mint, oregano, red pepper flakes and black pepper. Cook for about 5 minutes, or until garlic is golden. Don't let garlic burn, or sauce will be bitter. Turn heat to medium-high and add tomatoes and tomato paste. Pour water into tomato paste can and add to mixture. Bring to a boil. Reduce heat and simmer, covered, for 25 minutes, stirring occasionally. Meanwhile, combine veal, bread crumbs, milk, egg white, one-fourth of the parsley, salt and pepper in a bowl and mix thoroughly. Shape into small balls, about 1/2 inch in diameter. Spray a nonstick skillet with vegetable cooking spray and brown meatballs over medium-high heat, turning to brown evenly (give the pan a good shake to turn meatballs nicely). Drain off any fat. To the sauce, add remaining parsley, sugar, dried grapes, mushrooms, bell pepper and meatballs; continue to simmer, uncovered, for an additional 20 minutes, stirring occasionally. Serve over hot pasta.