Wash and clean the herbs: remove them from their stalks and put aside;
Coarsely dice the meat and put it into the bowl of a food processor with the leaves of the herbs, the mortadella, the Parma ham, and the breadcrumbs;
Pulse only until mixed;
Shape 15 meatballs the size of a golf ball with your hands;
Roll the meatballs into the flour to coat them so that they will absorb less oil during the frying process;
Fill a dutch oven with about a ½ inch (1cm) of oil and heat it;
When the oil is hot, fry the meatballs until they are brown and crispy on both sides;
Transfer the meatballs to a paper towel to drain;
In the meanwhile, cook your tomato sauce; bring the sauce to a simmer and add the meatballs;
Serve very hot with crusty bread.