Meatballs in sauce

Soak the day-old bread in milk or cold water, then squeeze it carefully to remove the excess liquid. Combine the meat, eggs, bread, Parmigiano Reggiano, parsley, and salt; mix briefly. The mixture should be soft, smooth, and firm enough to hold its shape without dripping.

Lightly moisten your hands and shape them into meatballs of the same size, smooth but not too compact. Arrange them on parchment paper or on a tray, spacing them apart. Regularly sized meatballs allow the meat to cook evenly and reduce the risk of smaller meatballs drying out before the others.

Heat a little oil in a skillet wide and brown the meatballs over high heat, turning them gently with tongs or two tablespoons. Proceed in several batches if necessary: ​​the surface must become golden on all sides and the oil must remain hot, without accumulation of liquid in the skillet.

Pour the tomato into a saucepan and bring it to a light boil. Lower the heat, immerse the meatballs and cook them partially covered for about 30 minutes; gently turn them halfway through cooking. The sauce should simmer but not boil, gradually reducing and coating the back of a spoon.

Check that the meatballs are cooked through and soft, then adjust the salt in the sauce. Turn off the heat and let it rest for 5 minutes, so that the juices can distribute throughout the meat. Serve hot with the dressing and garnish with Parmigiano Reggiano or parsley, if desired.