Spaghetti with Meatball Tomato Sauce

Cut the bread into pieces and soak it with a little milk for 5 minutes. Squeeze out the excess milk. In a bowl, mix the beef, mortadella, eggs, parmesan, parsley, soaked bread, pignoli (optional), finely chopped garlic, salt and pepper to taste. With your hands, make 5cm (diameter) meatballs. Then, gently squeeze them into a light cylinder shape. Optionally, you can coat them with some breadcrumbs or flour. Fry them in medium-hot oil so they cook all the way through (about 10 minutes). Drain them on kitchen paper. In a saucepan, stir fry the chopped onions and garlic until softened. Add the tomatoes and cook for 15min. When it thickens, add the meatballs. Season. Cook the pasta in abundant salted water until al dente, drain, toss with a little butter or oil and serve with ladles of the sauce.