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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag