Soften the bread slices into the milk.
Combine meat, eggs, chopped parsley and bread, squeezed into small pieces, in a bowl. Add salt and pepper. Knead the mixture well until it is homogeneous.
Dice Fontina PDO, remove the rind, and keep it aside.
Make the small patties by taking a spoonful of dough, place a cube of Fontina PDO in the middle, and close well.
Make the patties until there is no more dough.
Brown the meatballs in a non-stick pan with a little oil for 15 minutes. Add the tomato puree, basil leaves, salt, and pepper to taste. Cook for another 20 minutes. Serve immediately and garnish with fresh basil leaves.
Slice Fontina PDO into sticks, removing the rind. Place them well apart on the silicone mat-covered microwave tray.