Tagliarini with Meatballs and Parsley

Ingredients -

6 pieces Eggs 
1 cup Milk 
1 cup White bread slices crumbled 
1 kg Ground beef 
1/2 cup Onions finely chopped 
1/2 cup Parsley chopped 
4 pieces Garlic chopped 
1 cup Tomato Sauce 
1 kg Tagliatelle 
1/2 cup Parmesan cheese finely grated 
1/2 cup Parsley chopped
Salt to taste
Pepper

Procedure -

Mix together the eggs, milk and bread, let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt and pepper, mix gently until well blended. Shape into 30g meatballs. Cook a test piece to check seasoning and consistency. Adjust as needed. Place meatballs in a shallow baking pan. Bake meatballs at 450F (220C) until cooked, about 15 minutes. Cook pasta in plenty boiling salted water to al dente.
Toss the pasta in enough sauce to bind and twirl into the center of the bowl. Place meatballs on the pasta and drizzle a little sauce around.