Instructions: In a medium skillet, over medium heat, melt butter. Add onion and garlic, cook for about 5 minutes until soft, taking care not to brown onions. Remove from skillet; set aside to cool.

In a large bowl combine bread and milk and set aside for about 10 minutes until all the milk is absorbed.

In a large bowl combine ground veal, sauteed onion, soaked bread, egg, Parmesan cheese, parsley, basil, thyme, salt, sugar and black pepper. Mix to combine thoroughly.

With wet hands, roll meat mixture into large meatballs using about 1/2 cup at a time, making about 8 meatballs. As they are formed, place on large plate or baking sheet.

In large saucepan over medium heat, heat tomato sauce until it is very gently simmering. Carefully lower meatballs into simmering sauce; reduce heat and simmer, covered for about 45 minutes or until sauce has thickened and flavors have developed.

Bring a large pot of salted water to boil; cook the spaghetti about 7 to 8 minutes or until al dente.

With a slotted spoon, remove meatballs from tomato sauce and transfer to a plate. Remove 1 1/2 cups of sauce and keep warm. Drain spaghetti and stir into remaining tomato sauce still in saucepan. Stir to coat spaghetti thoroughly.

Twirl or mound spaghetti and tomato sauce into each of 8 hot serving bowls or plates. Top with meatballs. Drizzle with reserved 1 1/2 cups of tomato sauce. Sprinkle with freshly chopped parsley and freshly grated Parmesan cheese, if desired.

This recipe yields 6 to 8 servings.

Comments: What says Italian better than spaghetti and meatballs? How about garlic and herb-flavored meatballs in my favorite tomato sauce? The secret to these light and delicate meatballs is the addition of the milk-soaked bread to ground veal.

Wine Recommendation: I like Chianti. Especially with spaghetti and meatballs. Forget those raffia-covered bottles of the past, Chianti now boasts some of Italys greatest wines. But you have to be careful. Look for names like Antinori, Altesino, Villa Cafaggio, Fontodi, Terrabianca, E. Ricasoli-Firidolfi and Castello di Querceto. Or ask your friendly wine shop proprietor for advice if the labels all seem too complicated.

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