Preheat the oven to 450°
In a medium bowl beat eggs slightly. add milk and bread, mix well. Let it stand for 5 min.
Add chuck, onion, parsley, garlic, salt and pepper. Mix until well blended. Shape into 24 meatballs that are 1 1/2 inch in diameter. Place in a well greased shallow baking pan. Bake uncovered for 30 minutes.
In a 5-quart pot over medium heat, heat oil. Add onion and garlic until golden. Add remainder of sauce ingredients and water, mashing tomatoes with a wooden spoon. bring to boiling. Reduce heat and simmer covered for 1/2 hour. Add meatballs and dripping, simmer covered 1 hour longer stirring occasionally.
Cook spaghetti as pkg label directs, drain.
To serve place spaghetti on serving dish and top with meatballs and sauce. Sprinkle with Parmesan cheese.