This one’s a keeper. The milk soaked bread made all the difference with this recipe and kept the meatballs really moist. Other recipes I had tried made the meatballs a bit dry after the long cooking time. But not these!
The sauce had a really nice flavour too and thickened nicely after removing the lid and cooking on high for the last hour. You can adjust this cooking time though depending on how thick you like your tomato sauce.