Pour milk over bread slices. Add eggs, salt, chopped onion, basil, oregano, fennel seeds, garlic, pepper and cheese. Mix thoroughly. Add meats and mix again. Set aside.
24 ounce Contadina diced Italian herbs tomatoes
1 teaspoon oregano
3 beef bouillon cubes
1 teaspoon fennel seeds
½ teaspoon salt
1 teaspoon basil
1 teaspoon pepper
½ cup chopped onion
1 can (12 ounce) tomato sauce (Contadina)
1 garlic clove, chopped fine
Combine bouillon cubes with tomatoes, herbs, garlic, salt and pepper. Bring to boil. Form meat mixture into balls and drop into boiling spaghetti sauce and cook for 30 minutes at gentle boil. Stir tomato paste in carefully to avoid breaking up the meat balls. Add tomato paste the last 10 minutes and turn off heat. Spaghetti is cooked at the same time you add the tomato paste to the sauce.
To serve: Place meat balls on serving platter and spaghetti sauce in bowl. Each person can decide how much sauce they want on their spaghetti.