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.
In a separate bowl, combine the ground pork, mortadella/salami paste, egg, and Parmigiano cheese and mix by hand until evenly combined.
Season with salt, pepper, and freshly grated nutmeg.
Form one mini meatball (approximately the same size as the gnochetti).
Test for seasoning by poaching one in a small pot of simmer water for 2 minutes.
Taste and adjust seasoning, if necessary.
Continue forming small meatballs with the remaining mixture and set aside until ready to cook.
Heat a large flat bottom saute pan over medium-high heat. Add olive oil to cover the bottom of the pan.
Place meatballs into the oil, making sure not to overcrowd the pan.
Cook on the first side for 3-4 minutes until golden brown.
Carefully flip balls to the opposite side and continue to cook until golden brown, 2-3 minutes.