Fontina-Stuffed Veal Meatballs
- 2 tablespoons extra-virgin olive oil
- ¼ cup onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1 teaspoon thyme leaves
- 1/4 teaspoon minced rosemary
- Salt & Black Pepper
- 2 slices of white sandwich bread, crusts removed and bread torn into 1-inch pieces
- whole milk
- 1 pound ground veal
- 1 egg, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 ounces Italian Fontina cheese, cut into 1/2-inch cubes
- Heat 2 tablespoons of the olive oil in skillet. Add the onion and garlic, cook over medium-high heat until softened. Add the thyme and rosemary, season with salt & pepper. Let cool, about 10 minutes
- Soak the bread pieces in the milk until absorbed. Squeeze the milk from the bread and transfer to medium bowl, add onion mixture, veal, egg, Parmigiano-Reggiano and 1 ½ teaspoons of kosher salt and 1 teaspoon of black pepper. Mix with hands until well blended
- Scoop 1 1/2 tablespoon-size balls from the veal mixture. Stuff a cube of Fontina into the center of each meatball and roll to enclose the cheese. Transfer the meatballs to a plate or baking sheet and refrigerate for 30 minutes.
- Preheat oven to 350
- Bake 25-30 minutes or until are golden brown. Some of the cheese may ooze, but don’t worry, there will still be cheese inside. :) I bbq’d my meatballs for about 8 minutes on each side then returned them to the skillet that I cooked the onion mixture in and let heat on WARM until we were ready to eat.
- Enjoy with Marinara!