Baked Meatballs with Onions

Remove the crusts from the slices of bread and soak them in milk

Squeeze them well and put them in a bowl, then add the meat, a tablespoon of oil, salt, pepper, and a pinch of oregano

Knead the mixture well with your hands, then cover it with plastic wrap 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 on a clean kitchen towel to dry

Spread them on the bottom of a baking dish, wet them with wine, and season with a generous grinding of pepper

From the meat mixture, form round and flattened meatballs about 5 cm in diameter and place them closely together on top of the onions

Drizzle a bit of oil over each meatball and place the baking dish in the preheated oven at 200 degrees

When the meatballs have taken on a nice color, turn them over and cook them for a total of about three-quarters of an hour

Break the eggs into a bowl, salt them, and beat them together with the yogurt

When the meatballs are almost cooked, put a tablespoon of this mixture on top of each and put them back in the oven until the yogurt has thickened into a dense sauce