Baked Meatballs With Onions

Preparation:

Preparation: Remove the crust from the bread slices and wet them with the milk. Squeeze them well, put them in a bowl then add the meat, a spoonful of oil, salt, pepper and a pinch of oregano. Knead the dough for a long time with your hands then cover it with transparent film and let it rest in the refrigerator for at least an hour. Peel the onions and slice them thinly then blanch them for a few minutes in boiling salted water, drain them and spread them out on a tea towel to dry them well. Distribute them on the bottom of a baking dish, wet them with the wine and flavor them with a generous grind of pepper. Form the meat mixture into round flattened meatballs with a diameter of about 5 cm and place them side by side on top of the onions. Drip a little oil over each meatball and place the dish in the oven previously heated to 200 degrees. When the meatballs have taken on a nice colour, turn them over and cook them for a total of about three quarters of an hour. Break the eggs into a bowl, add salt and beat them together with the yoghurt. When the meatballs are almost cooked, put a spoonful of this mixture on top of each one and put them back in the oven until the yoghurt has congealed, forming a thick sauce.