Mortadella Meatballs

Chef Joe Sasto is paying homage to his mom’s meatballs, but adding in some mortadella and fennel salame! He’s pairing them with homemade ricotta gnocchetti and roasted carrots. For dessert, a no-churn banana ice cream.


  • 1/2 lbs pork, ground
  • 1/4 lbs mortadella
  • 1/4 lbs finnochino salami
  • 1 egg
  • 1/4 cup parmigiano reggiano, finely grated
  • Nutmeg, to taste
  • White pepper, to taste
  • Kosher salt, to taste
  • 2 tablespoons extra virgin olive oil


  1. On a cutting board, finely chop the mortadella and salami, using the edge of your knife to press and smear the meat until it forms a fine paste. Alternatively, use a food processor or meat grinder attachment.
  2. In a separate bowl, combine the ground pork, mortadella/salami paste, egg, and Parmigiano cheese and mix by hand until evenly combined.

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