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1
Put the bread in a small mixing bowl, cover with milk, and leave to soak.
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2
Chop the parsley and garlic together.
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3
Put meat into a large mixing bowl.
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4
Squeeze the milk out of the bread and add to meat.
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5
Add parsley and garlic.
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6
Use your hands to mix the ingredients.
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7
Break eggs into the mixture to bind it.
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8
Keep mixing.
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9
Add the pecorino.
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10
Season with salt and freshly ground black pepper.
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11
Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella.
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12
Cover it up and pat meatball into shape.
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13
Roll them in bread crumbs.
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14
Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust.
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15
Then turn over.
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16
When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels.
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17
Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half.
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18
Pour enough oil into a saucepan to cover the surface.
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19
Add garlic and 3 tins of tomatoes, mashing them slightly.
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20
Boil the sauce for 5 minutes and simmer for another 3 minutes.
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21
*Cook's Note: I find that tinned tomatoes are better for a sauce that needs cooking for a long time.
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22
Fresh tomatoes are good if one is not cooking them for a long time.
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23
Cooking Time: 8 minutes
