For 4 persons 1/2 cup milk 1 slice firm, fine-quality white bread, crust removed 1 lb. lean beef, preferably from the neck, ground 1 TBS finely chopped yellow onion 1 TBS chopped parsley 1 egg A tiny pinch of nutmeg or marjoram 3 TBS freshly grated Parmesan cheese vegetable oil salt Freshly ground pepper, 3 to 4 twists of the mill fine, dry unflavored bread crumbs 1 cup canned Italian tomatoes, cut up, with their juice 1. Put the milk and the bread in a saucepan and bring to a boil. Mash the bread with a fork and blend it uniformly into the milk. Set aside and let cool before proceeding with the next step. 2. In a mixing bowl put the chopped meat, onion, parsley, egg, nutmeg, and marjoram, grated Parmesan, 1 TBS of oil, the bread and milk mush, 1 teaspoon of salt, and the pepper. Mix everything thoroughly but gently by hand. 3. Gently, without squeezing, shape the mixture into small round balls about 1 inch in diameter. Roll the meatballs lightly in the bread crumbs. 4. Choose ...