Yummy meatballs

Two slices whole wheat bread, torn into small pieces
1/4 balsamic vinegar
1/4 cup milk
1 egg
1/8 yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 tsp. oregano
1/2 tsp. basil
1/2 thyme
1/8 tsp. rosemary
1/4 tsp. pepper
1/2 tsp. salt
1/2 cup shredded parmesan or mozzarella cheese
1 pound thawed ground beef
two cups water
1 small can tomato puree
2 tsp. beef base

In large bowl tear bread into small pieces, pour vinegar and milk over bread. Add the egg and mix well, it will be mushy. Now add onion, garlic, spices, salt, and pepper. Stir evenly. Toss in shredded cheese and ground beef. Mix until mixture is evenly colored and meat and cheese are incorporated. Heat large non-stick skillet to medium-high...when skillet is heated, form meatballs into golfball sized lumps and put into the skillet. While they are sizzling and browning, quickly pour two cups water into bottom of pan. Spoon tomato puree and beef base evenly around meatballs and cover with a lid. Reduce heat to medium-low and allow to simmer for half an hour. Add additional water as needed to prevent sticking to the bottom of the pan. Beef Boullion can be substituted for the beef base.