Make the Meatballs: Cut the bread into cubes and place them in a large bowl. Pour milk over the bread and let it sit to absorb the milk.

In a separate bowl, combine the ground beef and Parmigiano cheese. Grate garlic clove into the meat mixture. Chop parsley and add it to the meat mixture. Add salt and black pepper to taste. Squeeze the excess milk out of the soaked bread cubes and add them to the meat mixture. Whisk egg and add to the meat mixture. Mix everything thoroughly and form into small meatballs.

In a deep pan, heat the olive oil over medium heat. Fry the meatballs until they are browned on all sides. Once browned, add in the crushed tomatoes. Simmer until the meatballs are cooked through.

Cook the spaghetti according to package instructions until al dente. Drain the spaghetti and add it to the pan with the sauce. Mix well to coat the spaghetti with the sauce. Add reserved pasta water if needed in small increments to adjust the consistency.

For the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste. Drizzle the dressing over the salad before serving.

For the Salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced).

Mix the ingredients for lemonade. Serve over ice.

Serve the spaghetti and meatballs with additional Parmigiano and Pecorino cheese. Serve with house salad and lemonade.