Preheat the oven to 205°C/400°F and lightly grease a baking dish with the canola oil.
Put the bread slices in a small bowl then cover them with water (you may need to put a weight on top to submerge the slices). Let soak 20-30 min.
Meanwhile, warm up the tomato sauce in a large pan over low heat.
Drain the bread well in a sieve, then squeeze it to remove most of the liquid. Finely chop the bread then add it to a bowl. Finely chop the mortadella (or ham) and marjoram, then add them to the bowl. Add the egg and ground beef, followed by salt and pepper to taste.
Using your hands, blend the mixture together until it is just combined well (do not overmix). Form the mixture into small balls (about the size of golf balls), then flatten them slightly and coat them with the bread crumbs. Plan on about 3-4 meatballs per serving.
Transfer the meatballs to the previously oiled dish, then cook in the middle of the oven 12-15 min until they are golden-brown, turning them once.
Transfer the meatballs to the pan with the tomato sauce then continue to cook 15-20 min over medium-low heat, turning them once.
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