Rip up two slices of bread into smaller breadcrumbs. Soak the breadcrumbs in a bowl with 1/2 cup of milk for about 3 minutes.Add the rest of the Italian meatball ingredients to the bowl. Mix together with clean hands.Using your hands, shape 2-inch-wide meatballs. Place them on a plate or"I like them when they're a little bit larger—large enough so one could fit perfectly in a small roll," says Arleen."When they're really small, they can't absorb as much of the juices.
Pan sear the meatballs on a skillet. When the meatballs are brown on both sides, place them on a clean plate. Continue to do this until all of the meatballs are cooked. In a large pot, whisk together all of the tomato sauce, tomato paste, dried oregano, and dried basil. Continue to cook on low until the sauce is hot and bubbling.
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