Italian Meatballs in Tomato Sauce

First, finely crush the toast bread in a blender. Transfer the crumbs to a large bowl, pour the cream over them, and let them soak briefly. Finely dice one medium onion and press 2 cloves of garlic. Add the onion, garlic, ground beef, grated Parmesan, half of the dried herbs, and the finely chopped parsley to the soaked breadcrumbs.

Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Mix the meat mixture well with your hands and season generously with salt and pepper. Form about 20–25 equally sized balls from the mixture. Place the balls on the baking sheet and bake in the preheated oven for about 15 minutes until golden brown.

Meanwhile, finely dice the large onion and chop the remaining 3 garlic cloves. Heat the olive oil in a deep pan and sauté the onion over medium heat for about 4–5 minutes until translucent. Sprinkle the sugar over it and deglaze with the white wine vinegar. Simmer for about 30 seconds while stirring, then add the chopped tomatoes. Rinse the empty tomato cans with a total of 400 ml of water and add the water to the pan as well. Stir in the remaining dried herbs.