Make Sugo:

1. Pour extra-virgin olive oil into a large frying pan and brown the onion (about 7 minutes on medium heat). Add all canned tomatoes and simmer, 10-15  minutes. Turn off heat and cover with lid.

Make Polpette:

1. Place bread and milk in large mixing bowl, let sit for 2 min, until soft.
2. Add egg to bread and milk mixture and mix to combine
3. Add ground meat, parsley, garlic, parmigiano, salt, pepper. Mix WELL with your hands. If it too wet add some breadcrumbs
4. Take the beef mixture and gently roll between your hands to form 1 1/2-inch meatballs. Use breadcrumbs to prevent sticking. Set prepared meatballs on cookie sheet and cover with plastic wrap.
5. Plunge your meatballs into pot with the tomato sauce. Turn on heat to medium low. Cook for 20 minutes or until meatballs are fully cooked in the center. Once finished cooking add the basil and cover with lid. Turn off heat.
6. Serve meatballs and sauce over the hot polenta. Generously top with parmigiano and serve hot!