Crumble the bread into a bowl, pour the milk over it and leave to soak. In another bowl, mix the beef with the eggs, the chopped garlic and parsley leaves (setting aside a little of the latter to use as a garnish), the grated pecorino and Parmigiano. Season with salt and pepper, add the bread, squeezed well with your hands (o squashed in a sieve), and combine thoroughly until you have a homogenous mixture. Shape it into little balls, measuring about 3 cm, and lay them on a chopping board. Clean and chop the onion, and then sauté it in a fairly large, heavy-bottomed frying pan with the olive oil. When it begins to become translucent, add the meatballs and let them cook well over a low heat, for 10-15 minutes, turning them frequently and delicately so they don’t break. When they have browned all over, turn up the heat and pour in the wine. Tip the tomatoes into a bowl and squash them with a fork; when the wine has evaporated completely, add the squashed tomatoes to the pan with the little meatballs. Season with salt, stir carefully and leave to cook, over a moderate heat, for a quarter of an hour. The finishing touch: a sprinkling of chopped parsley and your meatballs are ready to be served!...
This dish is usually also very popular with children.