The addition of the wholemeal bread crumbs to this recipe produces light meatballs unlike many homemade versions which can be solid and a bit coarse in texture. It also adds extra fibre from a nutritional point of view but actually makes the inside of the meatball a softer texture and reduces the ratio of fat per meatball. This goes beautifully with the tomato sauce, the link is in the recipe.

25g wholemeal breadcrumbs
300g finely minced beef/lamb/pork (most good butchers and some supermarkets will give you the choice of fine or coarser ground meat)
1 tablespoon finely chopped parsley (optional) Salt and pepper
1 tablespoon milk
1 tablespoon sunflower oil

Omitting the milk combine all the ingredients. Then add the milk a little at a time to allow the ingredients to combine. Form small balls and brown all surfaces in a frying pan with the sunflower oil. Place meatballs in a shallow casserole. Add the tomato sauce  and cook in the oven at 180ºC, Gas Mark 4 for 40 minutes.