Spaghetti and Meatballs

• 1 large egg
• 13 cup milk
• 1 12 cups soft bread cubes (torn or cut from plain slices of white bread with crust)
• 1 lb ground beef
• 12 cup grated pecorino romano cheese, plus extra for serving
• 1 teaspoon very finely minced garlic
• 14 cup very finely minced parsley
• 14 cup olive oil
• 6 cups tomato sauce, warmed (Longer-Cooked, Very Garlicky Marinara Sauce)
• 1 lb spaghetti
• 2 tablespoons butter

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

egg, milk, bread, ground beef, romano cheese, garlic, parsley, olive oil, tomato sauce, butter

Taken from www.food.com/recipe/spaghetti-and-meatballs-238934 (may not work)