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Preheat the oven 425°.
Add the bread to a large bowl or pan and completely submerge it in water. See the video above.
Squeeze as much liquid out of the water-soaked bread as possible, and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
Next, form golf-ball-sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked throughout. Serve.
Optional: With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the pasta does not stick.
Remove the meatballs from the oven, place the desired serving amount for 4 people into the sauce, and coat in the sauce. Remove and briefly set them aside.
Add the cooked spaghetti to the sauce and toss to coat.
Serve with meatballs over top and garnish with Parmigiano Reggiano cheese and parsley.
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