Trim the crust off the bread, place it on a plate, and pour the milk over it; wait for the bread to absorb the milk.
In a bowl, put the meat, garlic, parsley, and egg; add the milk-soaked bread and season everything with salt and pepper; mix until you have a homogeneous mixture.
Now, with wet hands, form small balls and then dust them with flour.
Heat the oil in a large skillet and cook the meatballs until they are golden; remove them using a spatula and place them in another large skillet.
Crush the tomato and pour it over the meatballs; add the oregano and sugar and let them simmer for 20 to 25 minutes, until the tomato has formed a thick sauce; serve them over pasta.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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