Near the end of your cook time for the sauce, begin to prepare the meatballs. In a medium bowl stir the garlic, soaked and drained gluten free bread, egg, ground beef, parmesan cheese, salt, pepper and parsley. Stir until well combined, and until no large bread lumps are visible.
Taking large spoonfuls of meat mixture, form into 1 and 3/4 inch balls (or the size you like). They will shrink slightly in cooking. Set aside on a large plate or platter.
Heat a large skillet with a tablespoon of olive oil on high heat. Turn down to medium low to medium heat. Place each meatball gently in the skillet and brown on each side, turning carefully and lightly covering to cook through the entire meatball, approximately 10 -13 minutes, lowering the heat if needed to maintain a gentle fry. I like the meatballs very brown and crisped, with a nice "shell" on the outside of each.
When near the end of cooking time, prepare your gluten free pasta.
Toss spoonfuls of sauce over your cooked and drained slightly al dente (gluten free pasta cooks quickly). Spoon into a large serving bowl, with meatballs on the top, plus spoonfuls of sauce over, or into individual serving dishes and top with 3 - 4 meatballs each. Laddle more sauce over the meatballs and top with freshly grated parmesan cheese.
Then just say "Mangia" and dig in!