Tuna Meatballs

Directions

1. 1
   Soak bread in milk in small bowl for 30 minutes.
2. 2
   Place work bowl and blade of food processor in freezer.
3. 3
   Heat 2 tablespoons of oil in medium pan over medium heat.
4. 4
   Add garlic and stir occasionally until translucent, about 3 minutes.
5. 5
   Set pan aside to cool.
6. 6
   Squeeze bread to remove excess milk, put in chilled food processor bowl with tuna and pancetta.
7. 7
   Pulse until just coarsely ground and combined.
8. 8
   Refrigerate briefly.
9. 9
   Add garlic and its oil, 2 tablespoons water, egg, parsley and red-pepper flakes.
10. 10
    Season with 1/2 teaspoon salt and a few grindings of pepper.
11. 11
    Lightly but thoroughly mix with hands.
12. 12
    Make a small meatball and saute in a bit of oil over medium-high heat to taste for seasoning.
13. 13
    Adjusting seasonings if necessary.
14. 14
    Heat sauce in a 6-quart pot over low heat.
15. 15
    With moistened hands, form 20 meatballs, each about 1 3/4 inch in diameter (about 1 1/2 ounces).
16. 16
    Heat remaining 3 tablespoons olive oil in pan on medium high until hot but not smoking.
17. 17
    Cook meatballs in batches until well browned all around, 6 to 8 minutes.
18. 18
    When done, transfer to sauce with slotted spoon.
19. 19
    When all the meatballs are in sauce, partially cover pot and gently simmer for 1 hour, stirring carefully occasionally.
20. 20
    Bring large pot of salted water to a boil and cook spaghetti until almost al dente.
21. 21
    Drain and serve in bowl with sauce and meatballs spooned over.