Meatball Sandwich

Instructions

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.