The secret for extra tender meat balls is, first of all, the choice of the ground meat: I like to mix beef meat with pork meat, which has a bit of fat. I don't use the egg white because it would make meatballs to tough. Add just the Yolk and if you need more liquid add some milk. Enjoy!
- Cut bread into small pieces and plunge them into the milk.
- Meanwhile add to the ground meat all the other ingredients . Squeeze the milk from the bread and add it into the meat mixture. Mix until just combined.
- Cover the bowl with some film wrap and let it chill in the fridge for about 30 min.
- Shape mixture into small meatballs and stir fry in a large pan until slightly golden. Add the tomato sauce and two glass of boiling water. Simmer until the sauce will thicken.