Meatballs: Tear 2 slices of bread into small pieces and place in a bowl with ½ cup of whole milk.

Mix with your hand to further break down the bread.

Let sit for 5 minutes to fully absorb.

After soaking, squeeze out any excess milk and transfer the bread to a large mixing bowl.

To the soaked bread, add ¼ cup chopped parsley, 3 oz grated Parmigiano Reggiano, 1 grated garlic clove, 1 egg, and ½ tsp ground black pepper.

Mix thoroughly by hand until combined.

Add 1 lb of meatloaf mix to the bowl.

Season generously with kosher salt.

Mix well by hand until fully combined but not overworked.

To check seasoning, sear a small portion in a hot pan, taste, and adjust seasoning if needed.

Divide the mixture into 10 equal portions and roll into meatballs.

Set aside on a tray or plate.

Sauce: In a cold pot, add 3 tbsp olive oil and the sliced garlic.

Turn heat to medium and sauté until the garlic is fragrant and just beginning to turn golden.

Tear and add basil leaves directly into the pot.

Pour in the blended tomatoes.

Rinse the can with 1 cup water and add it to the pot.

Season with a pinch of salt and bring to a gentle simmer.

Sear and Simmer the Meatballs: In a separate pan, heat a thin layer of olive oil over medium-high heat.

Sear the meatballs on 2–3 sides until browned.

Transfer the seared meatballs into the simmering sauce.

Cover and let simmer on low heat for 1 hour.

Remove meatballs from sauce, set aside, and keep warm.

Preparing the Pasta: Add 12 oz spaghetti and cook for 50–75% of the package's suggested cook time.

Meanwhile, transfer about 75% of the tomato sauce to a clean pot and bring to a simmer.

Transfer the partially cooked spaghetti into the simmering sauce.

Add 1 ½ cups reserved pasta water.

Cook over medium-high heat, stirring frequently, until the pasta is fully cooked and the sauce thickens and clings to the noodles.

Reduce heat to low, add 3 oz grated Parmigiano Reggiano, and stir vigorously to emulsify the sauce.

For the Basil Parmigiano Mixture: Add cubed Parmigiano and fresh basil leaves to a small blender.

Pulse gently, stopping to shake down any clumps.

Continue blending until the mixture becomes a fine, evenly green powder.

To Assemble and Serve: Plate the pasta.

Top with meatballs and a few spoonfuls of the remaining tomato sauce.

Sprinkle generously with the basil Parmigiano mixture.

Serve immediately.