In a large, heavy-bottomed skillet, bring tomato sauce to a fast simmer.
Put the bread cubes in a medium bowl and pour the milk over. Set aside.
In the bowl of a countertop mixer fitted with a paddle or dough hook, combine the beef and the eggs. Grate the garlic over the bowl with a microplane. Add in grated pecorino, toasted pine nuts, parsley, salt and pepper. Mix briefly just to combine.
Add the milk-soaked bread cubes to the meat mixture and mix for about 1 minute until it comes together, but still has some texture and moisture.
Form the mixture into 12 to 15 meatballs, each smaller than a tennis ball but larger than a golf ball. Gently add the meatballs to the sauce and bring to a boil. Lower heat to a simmer and cook for 25 to 30 minutes or until meatballs are cooked through.
Top the meatballs with parsley leaves, freshly grated pecorino and a drizzle of extra-virgin olive oil.
Nutrition information per each of 15 meatballs, with sauce:
Calories 217 Fat 13 g
Sodium 360 mg Carbohydrates 12 g
Saturated fat 4 g Calcium 140 mg
Protein 14 g Cholesterol 73 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 other carb, 2 medium-fat meat, ½ fat.
Basic Tomato Sauce
Makes 4 cups.
• 1/4 c. extra-virgin olive oil
• 1 large onion, cut in 1/4 -in. dice