Place the breadcrumbs in a small container with the bread.

Place the mixed chopped meat in a container and add the huevo, 3/4 of the washed and shredded albahaca and the half of the well-cooked bread.

Mix to incorporate all the ingredients, adjust the salt and the spice, mix again and place in the fridge for 15 minutes more chillily.

Peel the cebolleta, keep the green part and cut off the white part. Place this last one in a bowl with 3 tablespoons of oil, heat it low and brown it, then add the chopped tomato.

Add 1 tablespoon of sugar, adjust the salt and cook on medium heat for 10 minutes.

Remove the contents of the refrigerator and with your hands remove the necessary thickness to form small almonds.

Fry them in plenty of vinegar, stir them in absorbent paper and finally place them in the tomato sauce.

Cook for 5 minutes, turn off the heat and let it cool a little. Cut the spicy Provolone Valpadana DOP into four pieces. Place the albóndigas in a stream, stir them with a spoonful of sauce.