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1
Soak bread in milk in small bowl for 30 minutes.
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2
Place work bowl and blade of food processor in freezer.
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3
Heat 2 tablespoons of oil in medium pan over medium heat.
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4
Add garlic and stir occasionally until translucent, about 3 minutes.
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5
Set pan aside to cool.
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6
Squeeze bread to remove excess milk, put in chilled food processor bowl with tuna and pancetta.
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7
Pulse until just coarsely ground and combined.
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8
Refrigerate briefly.
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9
Add garlic and its oil, 2 tablespoons water, egg, parsley and red-pepper flakes.
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10
Season with 1/2 teaspoon salt and a few grindings of pepper.
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11
Lightly but thoroughly mix with hands.
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12
Make a small meatball and saute in a bit of oil over medium-high heat to taste for seasoning.
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13
Adjusting seasonings if necessary.
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14
Heat sauce in a 6-quart pot over low heat.
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15
With moistened hands, form 20 meatballs, each about 1 3/4 inch in diameter (about 1 1/2 ounces).
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16
Heat remaining 3 tablespoons olive oil in pan on medium high until hot but not smoking.
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17
Cook meatballs in batches until well browned all around, 6 to 8 minutes.
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18
When done, transfer to sauce with slotted spoon.
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19
When all the meatballs are in sauce, partially cover pot and gently simmer for 1 hour, stirring carefully occasionally.
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20
Bring large pot of salted water to a boil and cook spaghetti until almost al dente.
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21
Drain and serve in bowl with sauce and meatballs spooned over.
