1. In a bowl mix together the veal, the egg, the fresh breadcrumbs, the parsley, 1 tbsp olive oil, and the pecorino. To make the fresh breadcrumbs, place a crusty Italian loaf in a food processor with some parsley, and blend until they reach the right size and consistency.
2. Once the ingredients are combined, roughly form them into meatballs, taking care not to over handle.
3. Shallow-fry the meatballs in a medium-hot pan, with 4-5 tbsp of the olive oil. Fry until brown and crisp on one side, which should take 3-5 minutes depending of the size of the meatball. Flip them over and cook the for a further few minutes, until crisp all over. Alternatively place in oven at 360°F (180°C) for 20 minutes.
4. Remove the meatballs from the pan, place them on a paper towel to absorb some of the excess oil and allow them to cool slightly for 1-2 minutes. To serve, place the arugula on a plate, and dress with olive oil, vinegar, salt and pepper, and top with the meatballs.