• 100 gfresh breadcrumbs
• 150 mlwhole milk
• 500 gmixed minced meat
• 2 pieceseggs, beaten
• 2 tbspflat-leaf parsley, finely chopped
• 1 piecegarlic clove, crushed
• 3 tbspgrated Pecorino
• 30 ggrated Parmigiano Reggiano DOP
• 3 tbspextra-virgin olive oil
• 1 piecesmall onion, finely chopped
• 15 cldry white wine
• 500 gcanned chopped tomatoes
• 1 to tastesalt and pepper

Préparation

1. 1Place the breadcrumbs in a bowl, add the milk and soak for 10 minutes. Squeeze the bread to remove excess milk.
2. 2Mix the minced meat with the eggs, 1 tablespoon of parsley, garlic, Pecorino and Parmesan. Season, add the bread and combine thoroughly.
3. 3Shape the mixture into meatballs about 2 cm in diameter.
4. 4Heat the oil in a large frying pan and soften the onion over low heat for 2 to 3 minutes.
5. 5Add the meatballs and cook for 5 to 6 minutes, turning often, until browned all over.
6. 6Pour in the wine and cook until evaporated. Add the tomatoes and simmer for 20 to 25 minutes, until the meatballs are cooked through and the sauce has thickened.
7. 7Scatter over the remaining parsley and serve hot.