Step 1

In a small bowl mix the baking soda with the water until well combined. Set aside.

Step 2

In another mixing bowl, Add the milk and stir together while adding more milk 1 tablespoon at a time to moisten the breadcrumbs fully. Let rest while you prep the rest of the ingredients (or at least 5 minutes).

Step 3

In a large mixing bowl add the beef, garlic, parsley, and parmesan cheese and season with about a teaspoon of salt and freshly grated pepper (if using jarred sauce, it may be salty so season to taste).

Step 4

Add the baking soda and breadcrumb mixtures and mix well with your hands, squeezing the mixture through your fingers until combined.

Step 5

Shape mixture with greased hands into even size meatballs, about 1 ½-inches each (making about 16 meatballs).

Step 6

Heat about ½ cup of vegetable oil into a large skillet. You’ll want about ½-inch of oil in the pan.Add the meatballs to the heated oil about 2 inches apart and brown them until crisp, turning with a pair of tongs so that they are evenly browned. Do this in batches rather than crowding the pan.Once browned, transfer to paper towels to blot.

Step 7

Stir the cooked meatballs into warmed tomato sauce. Simmer on low heat if desired for even more tender meatballs (on a Sunday mine simmers all day) stirring often to keep the sauce from sticking to the pan.

Step 8

Taste for seasoning, season with salt as needed, and serve over freshly cooked Spaghetti.

Step 9

Follow the stovetop instructions through step Then transfer to a slow cooker, stir the cooked meatballs. cover, and cook on low for 8 hours or on high for 3 to 4 hours, stirring occasionally.

Step 10

Taste for seasoning, season with salt as needed, and serve over freshly cooked Spaghetti.