Incorporating mortadella into your meatballs enhances both taste and texture, adding moisture and savory richness that elevate the dish to gourmet status.
Mortadella, made primarily with pork cheek and bits of pork fat, contributes a succulent quality to meatballs, creating a delightful layering of flavors.
Combining mortadella with another protein like beef or pork is key; aim for double the amount of the main meat to achieve the right balance.
Dicing or mincing mortadella allows it to blend seamlessly into the meatball mix, ensuring the luxurious flavors permeate each bite.
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