Soak the bread in some milk and set aside.

Blanch the tomatoes, peel them and remove the seeds. Dice them finely and put in a bowl with 2 tbsp extra virgin olive oil, crushed garlic clove and a few basil leaves. Cover and leave to infuse until ready to be used.

In a food processor, mince the veal and add the drained bread, a crushed garlic clove, parsley, paprika and seasoning and mix well.

Shape the minced mix into walnut sized balls and set aside.

Heat 3 tbsp extra virgin olive oil in a frying pan. Fry the veal meat balls for 5 minutes on each side or until golden. Remove with a slotted spoon and reserve on a warmed serving plate.

Using the same pan, heat the tomato sauce for a minute in the pan until the tomatoes start to dissolve. Arrange the meatballs on a bed of rocket leaves and serve with the sauce