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Remove the crust from the bread, cut into pieces, place it in a small bowl, and soak in milk. Break the bread with a fork.
In a large bowl, add the egg and beat with a fork. Add the ground meat, soft bread squeezing out any excess milk if needed, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, salt, and pepper to taste. Mix with a fork, or your hands (more easily) until well combined.
Scoop out some of the mixture (with a spoon or ice cream scoop). Roll between your hands (if they are wet it won't stick as much) into about 12 meatballs.
You can pan-fry the meatballs in olive oil over medium-high heat until brown on all sides OR bake: Place the meatballs on a baking pan, drizzle with one tablespoon of olive oil, and bake in the preheated oven at 375F for about 30 minutes.
Remove from the baking pan and place a large pan (including all the juices). Add the tomato sauce. Cover the pan and simmer over medium-low for about 10-15 minutes (depending on size) or until the meatballs are cooked through. Careful not to stir the meatballs too much or they will break. Simply swirl around the pot until the meatballs are covered with sauce. Cut one meatball in the middle and make sure it's cooked through but still moist and soft.
Serve the meatballs with its sauce, a sprinkle of Parmesan cheese, and fresh basil.