Polpettini: Little Meatballs With Melted Fontina Centers

• Meatballs
• 1 pound ground pork
• 1 pound ground veal
• 3 ounces prosciutto, minced
• 1 tablespoon diamond brand kosher salt
• 2 garlic cloves
• 1 teaspoon smoked paprika
• 1 teaspoon fennel seeds
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1/2 yellow onion
• 1/4 cup parsley
• 1/2 cup Parmigiano-Reggiano, grated, plus more for garnish
• 1 1/2 cups Italian breadcrumbs
• 1 cup fresh ricotta
• 1/4 cup milk
• 2 eggs, mixed with a fork
• 4 ounces Fontina cheese, cut into 1/4-inch cubes
• Tomato, Garlic, Wine Braise
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, minced
• 3/4 cup white wine
• 4 cups crushed tomatoes
• 1 cup chicken stock
• 1/2 cup basil, coarsley chopped plus more for garnish
• 2 tablespoons fresh oregano
• 2 teaspoons kosher salt
• 1 loaf crusty bread
• toothpicks

1. Form Meatballs: In a large mixing bowl, combine pork, veal, prosciutto, salt, garlic, pepper flakes, fennel seeds, oregano and thyme. Add the onion, parsley and Parmigiano-Reggiano and mix by hand. Add the breadcrumbs, ricotta and milk. Mix by hand. Add the eggs and stir until just barely incorporated (don't overmix). Form the mixture into 1-inch balls. Poke a hole in the center of each ball and fit a piece of Fontina in the hole. Cover with meat and place on two well-oiled sheet pans. Bake until browned, about 12 minutes. (Rotate pan halfway through).
2. Prepare Tomato-Wine Braise: In a large saucepan, heat oil over medium heat. When the oil is hot, add the onion and carrot and cook until the carrot is softened and the onion is translucent, about 6 minutes. Add garlic, then deglaze with the white wine and cook for 1 minute to evaporate wine. Then add the crushed tomatoes, stock, basil, oregano and salt. Increase heat to high and simmer for 5 minutes.
3. Finish Meatballs: Drain the fat off the meatballs. Transfer meatballs into a presentable ovenproof baking dish. Pour the braising liquid over them (it should barely cover the meatballs). Return to the oven and braise for 5-10 minutes until cooked through.
4. Serve: Garnished with Parmigiano-Reggiano and basil. Put crusty bread around the edge of the serving dish to sop up all the liquid. Put out toothpicks for serving.rnRecipe created by Parties That Cook(R) www.PartiesThatCook.com

meatballs, ground pork, ground veal, salt, garlic, paprika, fennel seeds, oregano, thyme, yellow onion, parsley, italian breadcrumbs, fresh ricotta, milk, eggs, cheese, tomato, olive oil, onion, carrot, white wine, tomatoes, chicken stock, basil, fresh oregano, kosher salt, crusty bread, toothpicks

Taken from food52.com/recipes/877-polpettini-little-meatballs-with-melted-fontina-centers (may not work)