Preparation
Step: 1/10

Arrange all ingredients for use.

Step: 2/10

Soak the toast in a little lukewarm water.

Step: 3/10

In a bowl, mix the egg with the mince.

Step: 4/10

Squeeze out the liquid from the toast then add to the bowl.

Step: 5/10

Add the parsley. Season with salt and pepper. Knead well to combine.

Step: 6/10

Using damp hands, shape the mixture into small balls.

Step: 7/10

Heat a little oil to in a non-stick pan and add the meatballs. Cook, turning, until browned all over. Remove from the pan.

Step: 8/10

Peel and finely dice the onion. Heat some more oil in the pan and fry the onion until softened. Stir in the tomato puree.

Step: 9/10

Add the tomatoes and simmer gently for 10 minutes.

Step: 10/10

Season with salt and pepper. Stir in the olives and oregano leaves. Return the meatballs to the sauce, heat through and serve.