Preparation
Step: 1/8

Peel and finely dice the onion.

Step: 2/8

Fry in 1-2 tbsp hot oil until softened and translucent. Remove from the heat.

Step: 3/8

Finely dice the toast and place in a bowl with the milk. Leave to soak for 10 minutes.

Step: 4/8

Wash the parsley and oregano, shake dry and finely chop.

Step: 5/8

Add the herbs, mince and spices to the toast. Peel and crush in the garlic. Add the egg and onions.

Step: 6/8

Knead everything by hand until evenly mixed.

Step: 7/8

Shape into oval meatballs using damp hands.

Step: 8/8

Heat the remaining oil in a frying pan and fry the meatballs for 10 minutes until golden brown, turning regularly. Serve with a tomato sauce.