Tomato meatballs with Fontina AOC heart

Soften the bread slices with milk.
In a bowl, combine the meat, eggs, chopped parsley and squeezed bread into small pieces. Season with salt and pepper. Knead the mixture well until smooth.
Cut the Fontina AOC into cubes by removing the rind and keep it aside.
Make the patties by taking a spoonful of dough and place a cube of Fontina AOC in the centre and close tightly.
Make the meatballs until all the dough is used up.
Fry the meatballs in a non-stick frying pan with a little oil for 15 minutes. Add the tomato puree, basil leaves and season with salt and pepper. Cook for a further 20 minutes. Serve immediately and garnish with fresh basil leaves.