Directions 10 steps | 50 Minutes
In a bowl, combine the bread and the milk. Soak the bread for 15 minutes.
Squeeze the excess milk out of the soaked bread. Crumble the bread into small pieces.
In a large mixing bowl, mix the milk-soaked bread, ground beef, eggs, Parmesan, breadcrumbs, garlic, salt and pepper by hand.
Form small meatballs with the meat mixture. The meatballs should be the size of golf balls. Set aside.
In a large saucepan over medium heat, heat the garlic and olive oil.
Cook the garlic until it becomes golden in color, about 50 seconds.
Add the crushed tomatoes, basil, water, salt and pepper. Stir the mixture together.
Place the meatballs into the sauce, cover the pan and decrease the heat to low. Cook the meatballs for 10 minutes, undisturbed.
Uncover the pan and use tongs to flip the meatballs. Cook for another 10-15 minutes. If the sauce becomes too thick, use hot water or beef stock to loosen it.
Garnish with freshly grated Parmesan or basil. Serve with toasted bread or spaghetti. Enjoy!