The Meatball Recipe

Prepare breadcrumbs

Put breadcrumbs in a small bowl and pour milk over them; let sit 5 minutes until moistened.

Combine meatball mixture

In a large bowl combine ground meat, diced onion, chopped sun-dried tomatoes, minced garlic (2 tbsp), Italian herb blend, chopped rosemary, grated Parmesan, egg, moistened breadcrumbs, salt, and black pepper. Use your hands or a spoon to mix gently until just combined — avoid overworking to keep meatballs tender.

Portion and stuff

Divide mixture into 12 equal portions (about 2 ounces each). Flatten each portion in your palm, place a small pinch (about 1 teaspoon) of fontina/fontinella mixture and 1 small cube of fresh mozzarella in the center, then fold meat around the cheese and roll into a smooth ball, sealing seams so cheese is enclosed.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if necessary) and brown on all sides, about 2–3 minutes per side, turning gently to avoid breaking. Remove browned meatballs to a plate.

In a medium saucepan melt 3 tablespoons butter over medium heat. Add the minced garlic (1 tsp) and cook 20–30 seconds until fragrant but not browned.

Whisk in the flour and cook, whisking constantly, for about 1–2 minutes to form a blond roux. Do not let it darken.

Gradually add the warmed milk in a slow stream while whisking constantly to avoid lumps. Bring to a gentle simmer, whisking, until sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

Stir in salt, black pepper, and a pinch of nutmeg. Remove from heat and taste; adjust seasoning as needed.

If you prefer a silkier sauce, strain through a fine-mesh sieve into a bowl to remove any small lumps or garlic bits.

Preheat the oven to 375°F (190°C). Lightly oil a shallow baking dish large enough to hold all meatballs in a single layer.

Place browned meatballs in the prepared baking dish. Spoon béchamel sauce evenly over the meatballs so they are mostly coated. Sprinkle the remaining shredded Fontina and Fontinella over the top and dot with any remaining small pieces of fresh mozzarella.

Bake uncovered for 15–18 minutes, until meatballs are cooked through (internal temperature 160°F / 71°C for ground beef) and cheeses are melted and lightly bubbling. If you want a slightly golden top, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 3–5 minutes so juices redistribute and sauce settles.

While meatballs rest, toss arugula with 1 tablespoon extra-virgin olive oil and a pinch of salt and freshly ground black pepper.

Arrange arugula on serving plates or a platter. Place meatballs on top of the arugula, spooning additional béchamel from the baking dish over them as desired.

Finish with shaved or grated Parmesan, a few turns of coarse black pepper, and garnish with rosemary sprigs if using. Serve immediately.