GRANDMA'S MEATBALLS:
Soak the day-old bread in milk and set aside. Add the finely chopped garlic, parsley, black pepper, salt, and a pinch of cinnamon to the ground beef.

Add the egg.

Mix all the ingredients well. Squeeze the excess milk from the bread and add it to the mixture. If using breadcrumbs (like I did this time), add the 3 tablespoons to the mixture. Knead until fully combined.

Shape the mixture into walnut-sized balls. This should make about 18 meatballs.

Coat each meatball lightly in flour, shaking off any excess. Your meatballs are now ready to use in any recipe!

MEATBALLS WITH TOMATO OREGANO SAUCE:
Brown the meatballs in a skillet over high heat.

Set them aside on a plate, preferably lined with a paper towel to absorb excess oil.

If there's a lot of flour left in the pan, clean it out and remove all the oil. Return the meatballs to the pan. Add the tomato sauce and the 3 tablespoons of milk.

Add the sugar, a pinch of salt, the oregano, and a pinch of black pepper. Mix well and adjust salt and spices to taste.

Stir well and cook for 5 minutes over medium heat.

Serve over spaghetti or enjoy as is!