Step 1

Heat 2 tablespoons of oil in a frying pan, add the tomato passata and salt and cook for 20 minutes. Chop the pork loin. Remove the crusts from the bread, chop it up and put it to soak in a few cups of milk. Then squeeze out the bread and mix it with the chopped loin, Parmigiano cheese, 4 tablespoons of tomato sauce, salt and pepper. Form meatballs of about 2 ounces each: you should get more than twenty.

Step 2

Gently toast the sandwich bread slices, then process them until you get small bread crumbs. Bread the meatballs using these crumbs, then place them on a baking sheet lined with parchment paper, drizzle some oil on them and bake for 20 minutes at 425°F in a convection oven. Serve them over the tomato sauce.