It happens to have leftovers in the fridge; those two slices of braised meat you do not know what to do with, for example. I decided to mince it with extra virgin olive oil and made the stuffing for my meatballs. For the meatballs I mixed the ground veal and mortadella, parmesan, parsley, salt and pepper. I then made into balls with my braised chopped (you can use any leftover roast) and I covered the ground, forming the round meatballs and rolling them in breadcrumbs.
Then, I heated the oil in a pan with high sides and add the meatballs in order to seal them on the outside. I added garlic, paprika and I covered with tomato puree, adding about 5 basil leaves. I added a bit of salt and let it cook over medium heat for about 40 minutes. I served the meatballs with the toasted bread.
This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"