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1
In a medium skillet, heat 2 tablespoons of the olive oil.
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2
Add the onion and minced garlic and cook over moderate heat until softened, 8 minutes.
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3
Stir in the thyme and rosemary and season with salt and pepper.
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4
Transfer to a large bowl and let stand until cool, about 10 minutes.
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5
In a small bowl, soak the bread pieces in the milk until absorbed, about 5 minutes.
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6
Squeeze the milk from the bread and transfer the bread to the bowl with the onions.
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7
Add the veal, egg, Parmigiano-Reggiano and 2 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper.
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8
Mix with clean hands until well combined.
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9
Scoop 1 1/2 tablespoon-size balls from the veal mixture.
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10
Stuff a cube of Fontina into the center of each meatball and roll to enclose the cheese.
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11
Transfer the meatballs to a rimmed baking sheet and refrigerate for 30 minutes.
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12
In a large nonstick skillet, heat 2 tablespoons of the olive oil.
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13
Cook the meatballs in batches over moderately high heat until browned all over, about 6 minutes.
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14
Return the meatballs to the baking sheet.
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15
In the same skillet, heat the remaining 1 tablespoon of olive oil.
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16
Add the sliced garlic clove and cook over moderately high heat until it is lightly golden, about 3 minutes.
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17
Add the tomato paste and cook, stirring constantly, for 1 minute.
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18
Add the diced tomatoes and bring to a simmer.
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19
Add the meatballs and any accumulated pan juices to the tomato sauce.
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20
Cover and cook over moderately low heat, turning the meatballs once, until they are cooked through, about 10 minutes.
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21
Using a slotted spoon, transfer the meatballs to bowls or plates.
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22
Simmer the sauce over moderate heat until thickened slightly, about 2 minutes.
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23
Season with salt and pepper and pour over the meatballs.
