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1
In a large bowl, beat the egg; then blend in the milk.
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2
Add in the bread cubes, stirring to coat them well; let sit for 15 minutes.
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3
Using a fork, mash the bread cubes until theyve formed a rough paste.
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4
Add in the ground beef to the bowl; working with your hands, incorporate the rough paste into the beef.
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5
Add in cheese, garlic, and parsley; blend in evenly; add salt and pepper to taste.
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6
Using wet hands, form the meat into balls the size of golf balls or a little smaller.
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7
Add olive oil to a large heavy skillet over med-high heat; add in the meatballs to brown them on all sidesdont crowd them in the pan; you may have brown them in batches.
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8
Transfer meatballs to the saucepan that holds the warmed tomato sauce; bring to a gentle simmer and cook for 45 minutes.
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9
When the meatballs are nearly done, drop the spaghetti into a big pot of boiling salted water.
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10
Cook spaghetti until al dente, about 8-9 minutes.
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11
Drain spaghetti in a colander; then return it to the pasta cooking pot over medium heat.
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12
Ladle in enough sauce to just coat the pasta; stir well.
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13
Add in the butter and stir well.
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14
Keep the pasta in the pot for a total of about 1 minute.
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15
Divide the pasta among six wide, shallow bowls; top each mound of pasta with a few meatballs, then ladle some more sauce over all.
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16
Serve with grated Romano cheese on the side.
