Meatballs with Pistachio Pesto

Make the meatball mixture with the meat, bread, cheese and eggs.

When the dough is ready, form it into balls and crush them on a cutting board or pastry board.

Place the finely chopped mortadella and provolone in the centre of each one.

Add a teaspoon of pesto from pistachio.

Recompose the balls, place them on baking paper and sprinkle with grits. Bake in a ventilated oven preheated to 220° for about 20 to 25 minutes.

Bake and serve. The patties can also be enjoyed cold.