fontina粘的小牛肉肉丸

在一个中煎锅中，加热2汤匙橄榄油。加入洋葱并切碎大蒜，用中等热量煮至8分钟。加入百里香和迷迭香中，并用盐和胡椒粉调味。转移到一个大碗中，静音直至冷却，约10分钟。

在一个小碗中，将面包块浸入牛奶中，直到吸收约5分钟。将牛奶从面包中挤压，然后将面包与洋葱转移到碗中。加入小牛肉，鸡蛋，帕米亚诺 - 雷吉亚诺和2茶匙犹太盐和1/2茶匙黑胡椒。用干净的手混合直至充分混合。

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 rimmed baking sheet and refrigerate for 30 minutes.

在一个大的不粘锅中，加热2汤匙橄榄油。用中等高温将肉丸煮熟，直到变成褐色，大约6分钟。将肉丸退还给烤盘。

在同一锅,加热剩余1 tablespoon of olive oil. Add the sliced garlic clove and cook over moderately high heat until it is lightly golden, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Add the diced tomatoes and bring to a simmer. Add the meatballs and any accumulated pan juices to the tomato sauce. Cover and cook over moderately low heat, turning the meatballs once, until they are cooked through, about 10 minutes.

Using a slotted spoon, transfer the meatballs to bowls or plates. Simmer the sauce over moderate heat until thickened slightly, about 2 minutes. Season with salt and pepper and pour over the meatballs.