By An Edible Mosaic
Prep Time: 18 min
Cook Time: 12 min
Cut the bread into small cubes. You can cut off the crust if you want, but you don't have to.
Add the sauteed onion/garlic mixture to the soaked bread along with the veal, egg, salt, white pepper, ground allspice, and ground nutmeg. Use your hands to mix everything together, but try not to over-mix.
Use a 1 1/2-tablespoon scoop to measure out the meat mixture and roll it into balls (you should get around 20 meatballs).
Cook the meatballs, and then transfer them to a plate for now.
Make the gravy in the same skillet that you cooked the meatballs in.
Add the meatballs to the hot gravy, spooning the gravy on top to coat the meatballs. Sprinkle the parsley on top. Serve!