Stuffed Parmigiana Meatloaf Balls

Soak the bread in milk in a container.

Combine the ground beef, ground pork, and onion soup mix. Add the soaked bread to the mixture.

Mix all the meatball ingredients well and let them rest for 15 minutes so the flavors can meld.

Divide the mixture into portions and shape them into balls. Create a small indentation in the center of each ball, insert the filling cheese, and close it again, shaping it into a large meatball (polpetone).

Coat the large meatballs first in breadcrumbs, then in the beaten eggs, and finally again in the breadcrumbs (double dredging).

Fry the meatballs in heated fat, maintaining medium heat, until they are nicely browned on all sides.

In a casserole dish, spread a layer of tomato sauce on the bottom and arrange the fried meatballs over it.

Cover each meatball with a little more tomato sauce and place a slice of mozzarella on top of each one.

Finish by drizzling with more tomato sauce and sprinkling grated Parmesan cheese over the top.

Bake in the oven until the cheese is melted and bubbly.