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1.
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Heat 2 tablespoons olive oil in a large skillet over medium heat.
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Add the onion and garlic and cook for about 5 minutes, or until softened.
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Remove from heat and cool down.
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2.
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Pour the milk over the chopped bread in a mixing bowl and let soak for 2 minutes.
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In a separate large bowl, add in the beef, egg and Parmesan and season liberally.
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Squeeze out all the excess milk from the bread and add to another bowl with the cooled onion and garlic.
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Now combine all the ingredients with your hands until fully mixed, but dont overwork so they wont be tough.
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Divide the meat mixture into 12-16 meatballs.
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3.
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Preheat oven to 375 degrees F. 4.
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Heat some oil in the original skillet over medium heat.
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Once the oil is hot, add the meatballs, but dont crowd the pan.
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Brown on all sides, turning occasionally, until cooked through, about 10 minutes.
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5.
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Put the meatballs in the oven or in a baking pan and spoon some of the pomodoro sauce over top, until covered.
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Place in the oven and bake for 12-15 minutes, or until the meatballs are cooked through or reach an internal temperature of 160 degrees F. 6.
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Remove the meatballs from the oven.
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7.
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Place the bottom half of each roll on a baking tray and top with meatballs, about 3-4 each, pomodoro sauce and a slice of Fontina cheese.
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Cook for 5 minutes, or until the rolls just brown.
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8.
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Serve hot.
