Instructions: Meatballs: 1 1/2 cups diced white bread soaked in a mixture of one egg and 1/3 cup milk for 15 minutes. Mash bread lightly and add to 1 lb. ground beef. To this add 1/2 cup grated romano or parmesan cheese (use the real thing, not the stuff in the cardboard containers), 1/2 teaspoon crushed garlic (fresh garlic), and 1/4 cup diced fresh parsley. Mix all together and form small balls. Heat a bit of olive oil in a pan and lightly brown meatballs. Add meatballs to tomato sauce and simmer 45 minutes or longer.

Tomato Sauce: Saute garlic in olive oil till lightly colored but not browned. Add tomatoes and 1 can water. Then add 1 Tablespoon chopped fresh parsley, 1 Tablespoon chopped fresh basil (if substituting dried basil use 1 teaspoon only) and pepper to taste. Simmer for 1 hour before adding meatballs. (Sauce can be made ahead and reheated.)

Serve meatballs and tomato sauce over pasta of your choice.

We used some of the meatballs/sauce we had left over to make hot meatball sandwiches topped with mozzarella cheese - yum!

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