Prep the ingredients per the instructions above.

Arrange the salad ingredients into a bowl, and wait to dress the salad until ready to serve.

Let the cucumber slices infuse in the water in the refrigerator for at least 15 minutes.

Heat the oil in a skillet over medium heat. Saute the garlic and onion until softened. Then remove from the heat.

Make the meatballs: In a bowl, mix the bread and milk. Let sit for 2 to 3 minutes until soft. Mix in the ground beef, oregano, basil, parmesan, sauteed onion, and garlic, and season with salt and pepper. Mix until well combined. Using your hands, form the meat into equally-sized balls.

Place the skillet back over medium heat. Add the meatballs in batches without crowding the pan and sear until nicely browned all over. Remove the meatballs and set aside.

Stir the crushed tomatoes, water, and Italian seasoning into the skillet. Season well with salt and pepper. Add in the meatballs, partially cover with a lid, and bring to a low simmer for about 30 minutes until the meatballs reach an internal temperature of 160°F (71°C). Taste the sauce and add more salt to taste or sugar if needed if the sauce is too tart.

Bring a pot of water to a boil and cook the pasta according to the directions on the package.

When the pasta is finished, drain well.

Dress the salad.

Serve: Toss the pasta in the sauce, and serve with meatballs. Garnish with basil. Enjoy with the salad and cucumber water.