• Soak the bread in the milk for 5 minutes, then squeeze out the bread and discard the milk. In a large mixing bowl, combine the soaked bread, the beaten egg, ground beef, sausage, the grated Parmesan cheese, parsley, olive oil, garlic, lemon peel, allspice, oregano, salt and the black pepper. Mix with a fork or wooden spoon until all the ingredients are blended but do not over mix or the meat will become tough.
• Form the meat into balls about 2-inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours. (In the meantime, make the sauce)
• In a large heavy-bottomed skillet heat 4 tablespoons of oil over moderate heat until a light haze forms over it. Fry the meatballs in batches of 5-8 at a time shaking the skillet constantly to roll the balls and keeping them round. As each batch browns remove them from the skillet and transfer to a plate lined with paper towels to drain any excess oil off. The meatballs will be slightly underdone and will finish cooking in the simmering sauce.

For the tomato-garlic sauce and the Spaghetti:

• Heat the tomato-garlic sauce (or a jar of marinara sauce) in a large saucepan over medium heat.
• Transfer the meatballs to the hot sauce and continue to simmer for another 15 minutes.
• In the meantime, prepare the pasta according to package instructions and when still firm (al-dente) remove from heat, drain but do not rinse, reserve half a cup of the water and add to the sauce and meatballs. Serve the meatballs and sauce immediately over the hot pasta.