Preheat oven to 400°. In a small bowl combine the panko breadcrumbs and the milk together. Allow the breadcrumbs to soak until they become soggy, about 5 minutes.

Meanwhile, beat the egg, salt and pepper together in a large bowl. Add the parmesan cheese, minced shallot and finely chopped parsley and mix well.

Fold the ground beef and soaked bread crumbs into the egg-cheese mix. Mix together until just incorporated. Be sure to not over-work the meat. Roll the mixture into about 20, 1 1/2 inch meatballs and place on a parchment lined baking sheet. Bake for 25 minutes.

While the meatballs are in the oven, heat the Classic Marinara sauce in a large pot, or sauce pan.

Once the meatballs are done, transfer them into the sauce. Using a spoon, coat the meatballs with the sauce. While these simmer, cook the spaghetti according to the package instructions. Serve hot with grated parmesan and fresh basil on top.