Instructions

1. Smash the slices of bread into the buttermilk in a large mixing bowl until a thick paste forms.
2. Toss in the beef, egg, Parmesan, salt, garlic powder, and pepper and mix everything together.
3. Heat up a 10-12 inch non-stick skillet, preferably one with tall sides and a lid, to medium heat.
4. Form 2 inch meatballs and place them into the pan  (you should get at least 10 meatball in there!).
5. Brown one side of the meatballs for 10 minutes, then rotate them using tongs and cook for another 10 minutes browning as much of each meatball as possible.
6. Remove the meatballs from the pan onto a plate, and drain the grease from the pan into a bowl (NOT down your sink!). You can discard the grease in the trash once it cools.
7. Place the pan back on the burner and turn the heat down to medium-low.
8. Add 1 cup of marinara and 2 1/2 cups of broth, and half a package of dried spaghetti noodles to the pan. Cover it with a lid and let the liquids come to a simmer.
9. Simmer for 12-15 minutes stirring at least every 3-5 minutes so the noodles don’t stick to the bottom of the pan.
10. Once the noodles are finished and the meatball back into the pot, top everything with more Parmesan, and serve!