Directions

1. Preheat oven to 400°F. Brush a baking pan with olive oil.
2. Place the breadcrumbs in a small bowl, add the milk and mix.
3. In a large bowl, lightly beat the eggs then add the beef, dried parsley, Italian seasoning, Parmesan, garlic, kosher salt and red pepper flakes. Mix together with your hands. Add the breadcrumb-milk mixture and mix until just combined. With damp hands, shape the meat into 18 meatballs.
4. Make an indentation in the center of each and stuff with a cube of mozzarella. Arrange on baking sheet and bake until browned, 25 to 30 minutes.
5. Prepare the sauce by heating the olive oil in a large pan over medium-high heat. Add the garlic and red pepper flakes and cook, stirring until the garlic softens, about 1 minute. Add the tomatoes, water, basil and salt. Bring to a boil, reduce heat to low and simmer until thickened, about 30 minutes. Taste and add more salt if needed.
6. Add baked meatballs and spoon the sauce on top. Simmer the meatballs and sauce together 6 to 8 minutes stirring gently occasionally until meatballs are cooked through.
7. Serving suggestions: 1. Place 2 meatballs on an Italian sub roll or garlic roll, spoon sauce on top, sprinkle with Parmesan cheese and fresh basil. 2. Skewer 2 or 3 meatballs together, spoon sauce over the top and sprinkle with Parmesan cheese. 3. Put 2 or 3 in a bowl, top with sauce and cheese and serve with thick slices of Italian bread to sop up all the tomato goodness from the sauce.