In a bowl, mix the bread with all the other ingredients up to and including the egg, season, knead well. With damp hands, shape the mixture into approx. 12 balls, place on a plate, cover and chill for approx. 15 mins.
Heat the oil and garlic in a wide frying pan. Sauté the garlic. Add the tomatoes, pour water into the empty tomato jar, shake well, add to the pan, simmer for approx. 5 mins. Add the basil, season. Reduce the heat, place the polpettine in the sauce, simmer for approx. 15 mins. Don't turn the balls but drizzle them with the sauce every now and then. Serve the polpettine with the tomato sauce, garnish with parsley.