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1
In a large bowl soak bread crumbs in milk 10 minutes.
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2
Finely chop onions.
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3
Add onions and remaining meatball ingredients to bread crumb mixture and with your hands blend together until just combined well (do not overmix).
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4
Form mixture into walnut-size balls and arrange on large trays or baking sheets.
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5
In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown meatballs in batches without crowding, shaking skillet to maintain round shape and adding remaining oil as necessary.
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6
Transfer meatballs as browned (and any browned onions that fall from meatballs) with a slotted spoon to a 7- to 8-quart heavy kettle.
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7
In a large sieve set over a bowl drain tomatoes, reserving juice, and chop.
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8
To meatballs add chopped tomatoes with reserved juice, garlic, and oregano and simmer, covered, 30 minutes.
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9
Transfer meatballs with a slotted spoon to a bowl and keep warm, loosely covered with foil.
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10
Briskly simmer sauce until reduced to about 2 cups, about 25 minutes.
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11
Season sauce with salt and pepper and gently stir in meatballs.
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12
(Meatballs in sauce may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered.
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13
Reheat meatballs in sauce before serving.)
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14
Gently stir parsley into meatballs and sauce.
