Every Italian household, and by extension, every Italian grandmother, has their own meatball recipe. Nonna Romana adds her own twist by adding mint leaves to the mortadella. This 29 minute video might seem intimidating, but with the dynamic and the engrossing conversation between Rossella and her nonna, you’d wish that it was longer.
For the Cavatelli:
2 1/4 cups Refined Semolina Flour (Rimacinata) (see link below)
2/3 cup tepid water
You may also use 1 pound dried Nonna's Cavatelli (see link below)
For the Meatballs:
1/2 pound ground veal
1/2 pound ground beef
1/4 pound Mortadella, minced or shredded by hand into small pieces
3 cloves fresh garlic, minced
2 tablespoons fresh mint, minced
2 large eggs
1/2 cup plain breadcrumbs
1 cup grated cheese of your choice
oil for frying
To make the Sauce:
2 tablespoons extra virgin olive oil
4 cloves fresh garlic, sliced
24 ounces passata or crushed tomatoes
1 1/2 teaspoons salt
4 leaves fresh basil
Most of these ingredients can be found in almost all groceries, and Italian delis!
Blog post: https://www.cookingwithnonna.com/italian-cuisine/cavatelli-with-mortadella-meatballs.html
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