Ingredients
3
3/4-inch-thick slices Italian bread with crusts (each 3x5 inches)
2
tbsp (packed) grated Parmesan cheese
1
tbsp minced fresh Italian parsley
1
large garlic clove, minced
1/2
tsp ground black pepper
1
pound spaghetti, freshly cooked
Additional grated Parmesan cheese
Directions
1.
Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place meat in large bowl. Mix in 2 tablespoons cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded tablespoon for each, shape mixture into 24 meatballs.
2.
Heat oil in heavy large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15 minutes. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10 minutes.
3.
Place pasta in large bowl. Add 1 1/2 cups sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese.
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