Best Ever Spaghetti and Meatballs

1/2 slice white bread with the crust removed
2 1/2 tablespoons whole milk
1/2 pound lean ground beef
1/2 tablespoon finely chopped onion
1/2 tablespoon chopped FRESH parsley
1/2 beaten egg
1 1/2 tablespoon grated Parmesan cheese
1 pinch freshly grated nutmeg
1 pinch salt
1/4 tspfreshly ground black pepper
1/2 cup dry, seasoned italian bread crumbs
1 tablespoon vegetable oil...maybe less
1/2 cup canned Italian tomatoes, cut up, with their juice
1 cup tomato sauce
1/2 pound spaghetti

Place the bread in a bowl.
Warm the milk & pour it over the bread.
Mash the bread with a fork and let cool.

In a large mixing bowl, combine the ground beef, onion, parsley, egg, Parmesan cheese, nutmeg, salt, pepper and bread mixture.
Mix everything gently (so that it does not compact) and thoroughly.

Gently shape the mixture into small round balls.
Roll the meatballs in the bread crumbs.

Heat the oil over medium-high heat in a skillet large enough to accomodate all of the meatballs in a single layer.
Carefully add the meatballs to the skillet and brown them on all sides.

Drain any excess fat from the pan.
Turn the heat to medium and add the Italian tomatoes and a pinch of salt.
Turn the meatballs to be sure that they are not sticking to the bottom of the skillet.
Cover the skillet and cook until the tomatoes have thickened, about 25 minutes.

Add the tomato sauce to the skillet and heat with the meatballs.

Toss the spaghetti with the sauce and meatballs.