PREPARATION:

1. In a large bowl combine breadcrumbs, eggs, milk, cheese, garlic, parsley, salt and pepper. Using your hands or a wooden spoon, combine until thoroughly incorporated. Let sit for 15 minutes.
2. In a large cast iron pan, or straight sided sauté pan, add oil to 3/4-inch up the sides. Heat over medium flame, until the oil bubbles when a bread crumb is dropped in, about 350° Fahrenheit.
3. Using a tablespoon, drop spoonfuls of the meatball mixture into the hot oil.
4. Pan-fry until golden brown on one side, then flip and pan-fry until golden brown on the other, about 5 minutes each side.
5. Remove meatballs to a paper towel lined plate and drain off most of the oil, saving enough to coat the bottom of the pan.
6. Add the diced onion and sauté over medium heat until soft and translucent but not brown, about 5 minutes.
7. When onion is ready add the tomatoes, sugar salt and pepper. Bring to a boil. Cook at a hard simmer for 10 minutes, adding water if necessary to keep the sauce loose.
8. After the sauce has simmered, add in the meatballs and continue to cook for another 10 minutes until the meatballs have absorbed the flavor. Stir in torn basil.
9. Serve hot on top of pasta or as a side.