Beef Polpette with a Cheese Center

• 1/3 cup fresh bread crumbs (page 4)
• 1/4 cup milk
• 1 1/2 pounds ground beef
• 1 1/2 tablespoons finely chopped yellow or white onion
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/8 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons kosher salt
• Scant 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1/2 cup shredded Fontina, provolone, or other melting cheese, shredded on the large holes of a box grater

1. Combine the bread crumbs and milk in a medium bowl and let soak for 5 minutes.
2. Add all the remaining ingredients except the cheese, and knead with your hands until thoroughly blended.
3. Cover and refrigerate for at least 1 hour, or up to overnight, to firm the meat and meld the flavors.
4. To form the meatballs, roll them into 1- to 2-inch balls, depending on how you are going to use them.
5. Press an indentation into the center of each ball, tuck in 1/2 to 1 teaspoon or so of the cheese, and then press the meat mixture over the indentation, enclosing the cheese in the center.
6. Saute, grill, or braise, or cook as directed in individual recipes.
7. (The uncooked meatballs will keep in the refrigerator for up to 2 days; they do not freeze well.)

bread crumbs, milk, ground beef, onion, parsley, nutmeg, kosher salt, freshly ground black pepper, egg, shredded fontina

Taken from www.epicurious.com/recipes/food/views/beef-polpette-with-a-cheese-center-389517 (may not work)