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1
Grate the bread on a box grater or pulse it into crumbs in a food processor.
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2
Toss the breadcrumbs with the milk in a small bowl and let sit 5 minutes to rehydrate.
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3
Combine the breadcrumbs, beef, Parmesan, parsley, onion, egg, garlic and salt in a large bowl and mix until combined.
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4
Using your hands, gently form the meat mixture into 18 balls slightly larger than golf balls.
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5
(Don't pack the meat together too tightly or the meatballs will be tough.)
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6
Refrigerate at least 1 hour and up to 1 day.
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7
Preheat the oven to 375 degrees F. Bake the meatballs on a baking sheet until cooked through and tender, 20 to 25 minutes.
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8
Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches.
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9
The baked meatballs can be refrigerated up to 3 days or frozen in an airtight container up to 6 weeks.
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10
Heat the oil in a medium saucepan over medium-high heat.
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11
Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes.
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12
Add the tomatoes, thyme and basil and bring to a boil.
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13
Reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
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14
Remove and discard the thyme stems.
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15
Stir in 2 teaspoons salt and 1/2 teaspoon pepper.
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16
The sauce can be refrigerated up to 3 days or frozen in an airtight container up to 2 months.
