Polpette Napoletane

Ingredients

• 2 slices stale white bread, crusts removed
• 1 cup milk
• 1 small bunch flat-leaf parsley, finely chopped
• 1 clove garlic, finely chopped
• 9 ounces minced beef and pork, equal amounts
• 2 fresh eggs
• 2 ounces pecorino, grated
• Salt and freshly ground black pepper
• 1 buffalo mozzarella, drained and chopped into little pieces
• Unseasoned bread crumbs
• Extra-virgin olive oil, for frying
• Tomato sauce, recipe follows
• Serving suggestion: steamed broccoli
• Extra-virgin olive oil
• 1 clove garlic
• 3 (12-ounce) tins peeled cherry tomatoes

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