Ingredients

to make 15-20 meatballs

- 200g of ground meat

- dry bread (about 4 ciabatta slices)

- 1 cup of milk

- 30g of Italian parsley

- 20 g of pancetta cubes

- 20g of parmesan, gratered

- salt and pepper

- bread crumbs

- 2 tablespoons of olive oil

- some sage leaves

For the salad

- 1 bowl of arugula salad

- 1 or 2 orange tomato

Dressing: lemon juice and olive oil

First put the dry bread to soak in the milk. As soon as it starts to get soft crumble it with your hands.

In a bowl put the ground meat, the pancetta cubes, the parsley

Mix everything. Squeeze the bread and add it in the bowl. Season with salt and pepper.

Mix. Add parmesan and mix again. Prepare a plate with bread crumbs.

Make the meatballs using one tablespoon of meat mixture each.

Roll the meatballs in the bread crumbs and place them in a oven pan with 2 tablespoons of olive oil on the bottom

Cook in the oven at 180°C (350F) for about 15 minutes. Take the pan out of the oven, flip the meatballs. Wash and chop the sage leaves.

Put the sage on top of the meatballs and add 1 or 2 tablespoons of olive oil if the bottom of the pan is dry. Cook in the oven for about 5 to 10 minutes. It depends on how big are your meatballs. Chek one to be sure the meat is cook.

Let them cool ar room temperature. Once they are cold cut them into quarters. In a salad bowl place the arugula, the sliced tomatoes,

and the meatballs. Dress with lemon juice and olive oil. Serve cold.