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Place the meat, vegetables, and spices in a pot. Cover with water and bring to a boil. Add salt, then simmer gently for about 3 hours. Skim the surface now and then so the broth stays clear. Drain the meat and let it cool before grinding.
Grind the beef using a meat grinder. Toast the bread lightly so it holds texture, then soak it in milk until soft. Squeeze out the excess liquid. Grind the beef, soaked bread, and mortadella together so the flavors mix well.
In a large bowl, combine the ground mixture with egg, grated cheese, lemon zest, salt, pepper, and a pinch of nutmeg. Work it gently with your hands until soft but not sticky. If it feels too wet, sprinkle in a spoon of breadcrumbs to balance.
Wet your hands so the mixture doesn’t stick. Form walnut-sized balls, then press them slightly flat so they fry evenly. Roll each one lightly in breadcrumbs for a crisp finish.
Melt butter in a wide pan with a sprig of rosemary for perfume. When it foams gently, add the meatballs in batches. Fry slowly, turning once, until they are golden brown outside and tender inside. Keep the heat steady so the butter never burns.
Place them straight on a plate with a simple salad, or eat them from a paper napkin at the counter, just like in a Milanese bar.