Ideas for a rainy evening? How about mom’s meatballs, cooked with the kids? In a bowl, mix the ground meat and the finely chopped or cubed mortadella, 2 eggs, salt, pepper, the grated Parmigiano and a drop of milk so that the mixture becomes uniform and compact once shaped into balls.
Form the round meatballs, about 4-5 cm in diameter, and coat them in the breadcrumbs, covering their entire surface.
In a small saucepan or pot, heat lots of oil. Once hot, fry the meatballs until they've turned golden brown and their entire surface is crispy.
To make them even more delicious, dip them in mayonnaise lightened with a spoonful of whole plain yoghurt.
Mortadella Regina
