Makes 2 dozen meatballs (I use an ice cream scooper to make them all the same size.)
3 pounds of ground meat. One pound of each, beef, pork & veal (you can use any combination or one type of meat if you’d like)
3/4 cups plain bread crumbs
6 large eggs, slightly beaten
6 Tbsp. whole milk
2 cups grated parmesan or pecorino cheese (It may seem like a lot but it’s 3 lbs of meat)
2 tsp of course salt
3/4 cup fresh chopped parsley
fontina cheese cut into 24 one quarter inch cubes
3/4 cup of extra virgin olive oil (for frying)
mozzarella, sliced into 24 pieces (add more if you like. It’s up to you how cheesy you want them)
Put the bread crumbs, parsley, eggs, milk, cheese, salt & pepper into a large bowl. Stir until it’s all incorporated. It will be slushy. This is to ensure even distribution.
Add the meat and stir to completely combine. Form meatballs. Press a cube of fontina into each meatball & close by covering the cheese with more meat. Make sure they’re closed well to prevent the cheese from seeping out.
Heat the oil in a large skillet. In small batches, Cook the meatballs until all sides are browned. They don’t need to be cooked completely through, because they’re going to finish cooking in the sauce. Place all cooked meatballs into the tomato sauce & cook for about one hour. The meatballs should have absorbed some of the sauce & cooked through.
You can place the meatballs in the sauce without frying them first, but the cooking time will double. Or you can also bake them. The choice is yours. My mother always fried them first, so that’s how I do it.
DIVA NOTE: This meatball recipe can easily be cut down or added to. I like to freeze some for another time. If you want to freeze some, place them on a cookie tray and put them in the freezer until set. Then put them in plastic freezer bags and back into the freezer. This is to prevent sticking & flattening. The meatballs are GREAT just fried. This is generally how my family likes them. When I fry them I make them slightly smaller.
Use your favorite tomato marinara sauce. You’ll need about 10 cups of sauce for 24 meatballs. If you have any left over freeze for another time.
Cook polenta according to package. For 24 meatballs you need to cook about 4 cups of polenta. Add 1 cup grated parmesan cheese to the polenta before serving.
Take the meatballs out of the sauce & put them on an oven proof baking dish. Top them with the mozzarella & put them in a 250 F. degrees oven to melt the cheese.
Take the meatballs, place them on a serving platter on top of the polenta. Add hot sauce. Garnish with more parsley.