Meatball Sandwich

Method

1. Put 20 g of fresh breadcrumbs in a bowl with 1 tbsp of milk and leave 5 minutes to swell into a soft paste — this panade is what keeps the meatballs tender.
2. Add 140 g of minced beef, 1 egg yolk, 15 g of grated Parmesan, 0.5 clove of the garlic (grated), 1 tbsp of chopped parsley, 0.25 tsp of dried oregano, 0.25 tsp of salt and 0.25 tsp of black pepper. Mix with your fingertips just until combined — overworking makes the meat rubbery.
3. With damp hands roll the mixture into 5 meatballs about 4 cm across, packing them lightly. Heat 1 tbsp of olive oil in a small heavy frying pan over a medium-high heat and brown the meatballs on all sides, about 4 minutes in total, turning them carefully. They should be coloured but still raw in the middle.