Pizzaiola Meatballs

Method

1. Soak stale bread in water (not milk) until soft, then squeeze out excess water. Use about 1/3 of the weight of the meat.
2. Chop fresh parsley, including some stems, and add to the minced meat (mix of beef and veal).
3. Add grated Parmesan cheese to the meat.
4. Grate one clove of garlic into the mixture (do not overdo it).
5. Grate the zest of an untreated Italian lemon into the mixture.
6. Season with black pepper and a pinch of salt.
7. Mix everything thoroughly until well combined, breaking up any remaining bread pieces.
8. Taste the mixture before adding the egg to adjust seasoning.
9. Add the whole egg and continue mixing until the egg is fully absorbed.
10. Form the mixture into meatballs of your desired size.
11. Heat extra virgin olive oil in a pan over medium heat. Add a lightly pressed garlic clove and let it brown slightly.
12. Add a couple of ladles of tomato passata to the pan.
13. Season the sauce with salt (less than you think, you can adjust later).
14. Add oregano because this is pizzaiola style.
15. When the tomato sauce begins to simmer, gently place the raw meatballs into the sauce (do not fry them first).
16. Cover the pan with a lid and reduce the heat to the minimum. Let cook for about 20 minutes, depending on meatball size, until the sauce has thickened and meatballs are cooked through.
17. Garnish with fresh parsley and serve.