In a bowl of milk soak the bread into pieces, drain it and add it into the electric mixer with the slices of Mortadella together, olives, parsley, a whole egg and Parmigiano Reggiano. Mix everything. From the dough, form round-shaped meatballs. In a separate dish put the breadcrumbs and roll the mortadella meatballs. Then place the meatballs on a baking tray lined with baking paper, on which you have previously poured seed oil. Bake for 25 minutes at 180 degrees.
Meatballs of bread and Mortadella
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.