Tender, melt in the mouth meatballs, perfect serving up with some spaghetti or in a soft sub sandwich. These meatballs would be great in the tomato & sauce I cook in my ricotta fritters recipe; check it out.
Mix together in a bowl the ground beef, the egg, parmesan, the breadcrumbs, garlic, salt, pepper, milk, oregano and fresh parsley. Mix it all up perfectly. Shape into small or big meatballs, whichever you prefer. Now drop the meatballs in a simmering tomato-based pasta sauce. Do not stir for the first 20 minutes of cooking as they will be very delicate and break up. Continue simmering for another 20 minutes.