• French Rolls
• 1 lb. dry-aged ground beef
• 1 egg
• ½ onion, chopped
• 2 cloves garlic, chopped
• ¼ cup Pane Turano
• 1/8 cup milk
• ¼ cup fontina, cubed
• 1/8 cup parmesan, grated
• 1/8 cup ricotta
• 3/4 cup cheese curds
• 1/2 tsp. red wine
• 1/4 tsp. red pepper flakes
• 1/2 sprig thyme, stem discarded
• 1/2 sprig oregano, stem discarded
• ½ tbsp. salt
• ½ tbsp. pepper

① Combine ground beef with onions, garlic, fontina, and salt in a large bowl.
② In a blender, combine egg, Pane Turano, milk, parmesan, red pepper flakes, thyme, oregano and pepper and blend on low power until smooth.
③ Add contents of blender to the beef mixture and fold in, adding red wine and ricotta as you go.
④ Roll into 1.5-inch meatballs in a cast iron skillet and bake at 400 degrees until crispy (usually 8-10 minutes). Top with marinara sauce and cheese curds. ⑤ Bake for another 3-4 minutes until cheese is partially melted.
⑥ Toast French Rolls in oven or 3-4 minutes (optional)
⑦ Assemble sandwich on French Rolls