Baked Meatballs with Onions

Remove the crust from the slices of white bread and soak them in milk

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

Work the mixture thoroughly 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 cloth to dry well

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

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

Drizzle a little oil over each meatball and place the baking dish in the oven preheated to 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 spoonful of this mixture on top of each one and return them to the oven until the yogurt has set, forming a thick sauce