Directions

1. Start with a large mixing bowl. Tear bread slices into small pieces and pour milk (or half&half) over the bread to soak. Add: parsley, beaten egg, 2-4 cloves of crushed garlic, ground meat and use your hands to *gently* combine all of the ingredients together. Over mixing will make the meatballs tough. If the mixture is too wet, add some crushed saltine crackers or some additional bread. Form meatballs to a size of your liking and arrange on a sheet prior to cooking.
2. Use a large pot to brown meatballs and then add sauce to prepare in one pot. Add canola oil to bottom of pot. Heat oil on Med-High and add place meatballs in hot oiled pan and cook until meatball has cooked u pits sides (this makes them easier to flip, the more they are cooked on each side). Try to brown the meatballs on all four sides, but *be patient* with turning. When meatballs are ready to turn, they will turn easily.
3. Once meatballs are cooked on all sides, add the tomato puree and a can (26 oz) of water. Keep the drippings in the pan <- this adds lots of flavor. Add 12 oz of tomato paste and an additional 12 oz of water. Mix gently