¼ pound salami
¼ pound mortadella
1 whole egg
½ pound ground pork
1 ounce Parmesan cheese
½ teaspoon nutmeg
½ teaspoon white pepper
2 tablespoons olive oil
Remove the outer rind of the mortadella and salami and transfer to a food processor. Grind into a paste-like consistency. Alternatively, this can be done with a knife and a sturdy cutting board. Simply finely chop the meat and use the edge of your knife to press and smear until a very fine paste forms.
Add the egg and process until combined. Transfer to a bowl, along with the ground pork (freeze or store the remaining pork for another use). Grate in the Parmesan and add the nutmeg, white pepper, and a pinch of salt. Use your hands to mix until homogeneous and emulsified.
Form into small (about marble-sized) meatballs. Continue until you have your desired amount of meatballs, setting aside the formed meatballs on a plate (any leftover meat freezes well for later). Store in your refrigerator.
Heat the oil in a large saute pan over high heat. When the oil ripples, add the meatballs with plenty of space in between each so as not to overcrowd the pan. Brown in batches until cooked through, setting aside the finished meatballs on a plate.
Serve with pasta and tomato sauce, crusty bread, or yogurt.