• In mixing bowl, toss bread with milk until soaked; add beef, Pecorino-Romano and garlic. Beat together egg, 1/2 tsp salt and pepper; using hands, work into beef mixture until combined. Shape into 12 meatballs; set aside.
• Preheat oven to 350°F. Heat oil in large skillet set over high heat; fry meatballs, turning frequently, for 5 minutes or until browned all over. Place on large rimmed baking sheet; bake for 15 minutes or until instant-read thermometer inserted in center of meatballs reads 160°F.
• Meanwhile, discard any fat in skillet; add onion to skillet and cook over medium heat for 5 minutes or until well browned. Stir in tomatoes and bring to boil; reduce heat to low, cover and simmer for about 8 minutes or until softened. Add remaining salt and parsley. Add meatballs to skillet, spooning some sauce over top; simmer for 3 minutes.

Recipe Provided by Chef Sharon Sanders