Mortadella and Prosciutto Polpettine
Ingredients
- 3 slices white bread--crust removed
- 1 cup milk
- 2 ounces mortadella (about one ½-inch-thick slice), chopped
- 2 ounces prosciutto (about one ¼-inch-thick slice), chopped
- 1 pound ground pork
- 3 ounces parmigiano-reggiano cheese, grated (about 1 cup)
- 2 large eggs, beaten
- ⅛ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 6 cups homemade or store-bought marinara sauce
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