 | soak the bread in the milk and add a pinch of salt |
| bone and remove the fibrous part (if in the bones you find marrow, take it) |  |
 | then chop the meat finely and keep the sauce in the pan (with the marrow if you wish) |
| mix in a bowl the chopped meat, and the soaked bread: do not squeeze it to dry ... |  |
 | the eggs and 2 tablespoons of grated bread... |
| and the grated pecorino |  |
 | knead the dough until homogeneous, then make the meatballs as great as a walnut. Coat with the grated bread |
| while the water for the spaghetti is boiling fry the meatballs in olive oil |  |
 | dry on a paper and salt |
| they could also be a rustic starter, served either hot or cold |  |
 | boil and drain the spaghetti |
| then saute in the sauce |  |
 | put the spaghetti with the meatballs and combine with grated pecorino. You can add paprika oil if you wish |
