In a large bowl, mix the beef, pork, mortadella, eggs, breadcrumbs, Parmigiano, parsley, salt, and pepper until well combined.
Roll into meatballs and lightly coat each one in flour.
Heat olive oil in a large pan and fry the meatballs until golden on all sides.
Add the white wine, lower the heat, and let them simmer for about 10 minutes.
Top it all off with fresh chopped parsley!
Serve warm with the pan juices or a squeeze of fresh lemon.
