Peel and finely dice the onion.
Fry in 1-2 tbsp hot oil until softened and translucent. Remove from the heat.
Finely dice the toast and place in a bowl with the milk. Leave to soak for 10 minutes.
Wash the parsley and oregano, shake dry and finely chop.
Add the herbs, mince and spices to the toast. Peel and crush in the garlic. Add the egg and onions.
Knead everything by hand until evenly mixed.
Shape into oval meatballs using damp hands.
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.