Polpettini: Little Meatballs With Melted Fontina Centers

By Food52
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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 cup 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

2 tablespoons olive oil

1 onion, chopped

1 carrot, minced

3/4 cups 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


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