Polpette in bianco

Ingredients

Instructions

1. To make your meatballs, chop the parsley. Then cut and chop the mortadella finely. Pour it into a bowl with the minced pork.
2. Add the chopped parsley, breadcrumbs, the Parmigiano Reggiano, salt, pepper and egg. Stir with a fork and when you have obtained a homogeneous mixture add the milk.
3. Stir again until you get a uniform mixture. Shape the meatballs: take about 20 g of dough with wet hands and give it a round shape. Dip the meatballs in the flour.
4. Gradually arrange them on a tray: with these doses you will get about 36. Heat a drizzle of oil in a large non-stick pan. When it is hot, add the meatballs and brown them on all sides, turning them gently.
5. Cook for
   5-6 minutes, stirring occasionally. When they are cooked blend the meatballs with the white wine and waited until the alcohol has evaporated completely: another
   5 minutes will be enough, in total the white meatballs will cook for about ten minutes.