Mix together the bread crumbs, milk and eggs in a large mixing bowl. Add meat, parsley, onion, garlic, cheese, basil, salt, and pepper and mix until a large ball is created. Roll the meat mixture into golf-sized balls and lay on a cookie sheet or platter.
Heat butter and oil on medium heat in a skillet or frying pan until heated thoroughly. With tongs or a spoon, place meatballs into the hot oil. Cook the meatballs for 3 minutes or until desired preference, flip the meatballs over, and cook for another 3 minutes or until golden brown and preference is achieved. Place meatballs onto a serving platter or pan lined with paper towels to drain excess oil. Turn off the heat and discard oil when cooled in the disposal can properly.
In a large cooking pot, turn stove heat to medium and add butter, garlic, onion, parsley, basil, salt, and pepper. Stir and cook for 5 minutes. Add crushed tomatoes and sauce and stir. Add meatballs immediately to the sauce and cover with a lid. Let simmer for 15 minutes giving the herbs and ingredients plenty of time to blend together.
While meatballs and sauce cook, fill a large pot halfway up the pot and strainer combination with water, boil, add salt and noodles, cook to package instructions, then drain. Serve meatballs and sauce over the spaghetti noodles. Have fun and enjoy this tasty dish!