Ultimate Meatball Sandwiches

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, or until softened. Remove from heat and cool down.
2. Pour the milk over the chopped bread in a mixing bowl and let soak for 2 minutes. In a separate large bowl, add in the beef, egg and Parmesan and season liberally. Squeeze out all the excess milk from the bread and add to another bowl with the cooled onion and garlic. Now combine all the ingredients with your hands until fully mixed, but don’t overwork so they won’t be tough. Divide the meat mixture into 12-16 meatballs.
3. Preheat oven to 375ºF.
4. Heat some oil in the original skillet over medium heat. Once the oil is hot, add the meatballs, but don’t crowd the pan. Brown on all sides, turning occasionally, until cooked through, about 10 minutes.
5. Put the meatballs in the oven or in a baking pan and spoon some of the pomodoro sauce over top, until covered. Place in the oven and bake for 12-15 minutes, or until the meatballs are cooked through or reach an internal temperature of 160ºF.
6. Remove the meatballs from the oven.
7. 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. Cook for 5 minutes, or until the rolls just brown.
8. Serve hot.