Potato Beef Meatballs

Preparation:

Preparation: Finely chop the meat and mortadella; mash the boiled potatoes while they are still hot. Mix everything, tie the dough with an egg; flavor it with a spoonful of cheese and a little chopped parsley, salt and pepper. Prepare eight meatballs, roll them in the breadcrumbs and fry them in very hot oil. Dry them on absorbent paper, pass them on a hot serving plate, serve them with a lettuce salad. Accompanying wines: Riviera Del Garda Bresciano Rosso DOC, Colli Dell'Etruria Centrale Rosso DOC, Sant'Agata Dé Goti Rosso DOC.