Preheat oven to 450 degrees Fahrenheit.
Place all meatball ingredients in a mixing bowl and, using hands, blend together until all ingredients are evenly incorporated.
Begin heating 2 tablespoons olive oil in cast iron skillet on stove over medium heat. Add pancetta and begin cooking, stirring occasionally while you form your meatballs. Also add the garlic at this time.
Form meatballs into 2- to 3-inch rounds and place in cast iron skillet along with pancetta (which should be mostly cooked by now.) Allow meatballs to sear (about 2 minutes) and then flip them over to get the other side browned as well.
Turn heat down and add entire can of tomatoes (including juice.) Sprinkle basil over top and tuck broccolini in amongst everything.
Finally, sprinkle the entire mixture with Fontina cheese and place in preheated oven for 25 minutes, or until meatballs are cooked through.
Serve over cooked quinoa or pasta and enjoy!