Chop the slices of bread with the olives and capers in a mixer.

If you want, you can replace olives and capers with a ready-made black olive paté.

Put the minced meat in a bowl, add the chopped bread and olives, the egg and a pinch of salt.

Mix well with your hands and add a spoonful of breadcrumbs if necessary. If you like, you can add a finely chopped clove of garlic.

Cover the bowl with plastic wrap and put in the fridge for 20-30 minutes.

In the meantime, fry lightly the garlic with the chilli pepper in a drizzle of extra virgin olive oil. Add the tomato sauce, add salt and cook for 10-15 minutes over low heat.

Take the dough and form regular sized balls, pressing them lightly between your palms. Pass the meatballs obtained in the breadcrumbs.

Heat a couple of tablespoons of extra virgin olive oil in a separate pan and fry the meatballs for 6-7 minutes, depending on the size, turning them once or twice.

When the meatballs are ready, transfer them to absorbent paper to remove the excess oil, then place them in the pan with the tomato sauce.

Continue cooking for another 4-5 minutes.

When finished, sprinkle with a handful of chopped parsley.