Parmesan-Stuffed Giant Meatballs (Polpetone Recheado à Parmegiana): The SECRET to the Perfect and JUICY Recipe!

Moisten the stale bread with the milk, squeeze out the excess, and set aside to ensure it is thoroughly soaked.

In a bowl, combine the beef and pork with the onion soup mix, adding the moistened bread. Knead vigorously until all ingredients are well combined.

Shape the meat mixture into individual portions, about 5.6 to 7 oz each. Open the center to add the filling cheese, close the mixture, molding it into an elongated shape (not too round), and set aside.

Roll the meatballs in breadcrumbs and let them rest briefly so the first layer adheres well.

Prepare a mixture of beaten eggs and a little milk. Dip the lightly breaded meatballs into this mixture, drain the excess, and coat again in breadcrumbs, pressing firmly to ensure a thick and even coating.

Heat the shortening/oil in a skillet over medium heat and shallow-fry the meatballs in batches, browning all sides over low heat to prevent splattering, as they will still be baked in the oven.

In an oven-safe baking dish, spread a thin layer of tomato sauce on the bottom and place the fried and partially cooked meatballs over the sauce.

Lightly drizzle each meatball with a little more tomato sauce, top with slices of mozzarella, and finish by sprinkling with real Parmesan cheese, fresh oregano, and fresh basil.

Bake in the oven for about 20 to 25 minutes, or until the cheese is melted and bubbly and the center of the meat is completely cooked through.