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.
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