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1
Cut the prosciutto and pancetta into small pcs and remove the casing from the sausages.
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2
Using a meat grinder, grind together the prosciutto, pancetta, and sausages.
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3
Place the grnd meat in a crockery or possibly glass bowl, add in the butter and Large eggs, and mix very well with a wooden spoon till the butter is completely incorporated.
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4
Add in the bread crumbs and Parmesan, and season with salt and pepper.
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5
Cover the bowl and chill for at least 1 hour before using.
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6
When ready, bring the broth to a boil in a large pot over medium heat.
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7
Meanwhile, place a large skillet with the butter over low heat.
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8
When the broth reaches a boil, start shaping the meat mix into tiny meat balls; a heaping Tbsp.
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9
of mix will be sufficient to prepare several.
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10
Make sure the meat balls are solid with no holes inside.
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11
Drop the balls into the boiling broth a few at a time, and as they rise to the top, tansfer them with a slotted spoon to the skillet containing the butter.
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12
When all the meat balls are cooked and in the skillet, add in the mascarpone and heavy cream.
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13
Mix very well and simmer for 1 or possibly 2 min, or possibly till the mascarpone is completely dissolved.
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14
Season with salt, pepper, and nutmeg.
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15
Mix very well, then transfer to a warmed serving platter.
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16
Serve immediately, with some Parmesan on the side.
