4 to 6 servings
3 slices white bread–crust removed
1 cup milk
2 ounces mortadella (about 1-inch thick slice), chopped
2 ounces prosciutto (about 1-inch thick slice), chopped
1 pound ground pork
3 ounces Parmigiano-Reggiano cheese, grated (about 1 cup)
2 large eggs, beaten
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 cups homemade or store-bought marinara sauce
Tear the bread into small pieces. In a small bowl, combine the bread and milk and let stand for 10 minutes. Drain excess milk that hasn’t been absorbed by the bread. Set aside.
In a food processor, combine the mortadella and prosciutto and pulse until coarsely ground.
In a large mixing bowl, combine the mortadella and prosciutto with the ground pork, Parmigiano, eggs and bread. Add the nutmeg and season with salt and pepper. Using hands, mix until just combined. Allow to rest in refrigerator for about an hour.
Form into golf-ball size balls and place on a parchment covered baking sheet until ready to cook.
In a large, nonstick skillet, heat the olive oil over medium-high. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Cover the meatballs with the marinara sauce. Lower heat and bring meatballs and sauce to a low simmer. Cover partially until meatballs are cooked throughout. This should take about 15-20 minutes. Serve with crusty bread.