We like them soft--not fried first or browned at all, so they are simmered
in the sauce for a long time, fat skimmed continuously, until the sauce
reduces to the desired thickness. I like mine on a whole wheat bun with a
slice of provolone.

5 lbs ground beef
4 slices whole wheat bread, torn into little bits
1/2 cup milk
10 cloves garlic crushed and chopped finely
1/2 cup dry parm cheese (the cheap stuff in the green box)
3 eggs
Teaspoon onion powder
Teaspoon salt
Tablespoon crushed oregano
Teaspoon coarsely ground pepper
Teaspoon parsley
2 large cans cheap spaghetti sauce. I think I used Hunt's, mushroom and
green pepper. (Sure, ypu can make your own sauce. Knock yourself out.)

Put the tomato sauce in a large sauce pan/soup pot adding a can of water for
each can of sauce, bring to a boil while you mix the meatballs.

Put bread and milk in large mixing bowl.
Add ground beef, garlic, all spices and everything else.
Mush together with your hands. For a long time. Until it is mixed.

When the thinned tomato sauce boils start forming meatballs and dropping
them in. Pause to skim fat as it appears. (This is the only way this many
meatballs will fit in the pot I used, a large old beat-up T-Fal.) I know I
skimmed two full 2-cup measuring cups of fat off of the pot.

Turn to a low simmer, and let it cook until the sauce is the desired
thickness. Mine have been on a couple of hours and they are about perfect.