1: In a bowl, combine carne macinata, salsiccia, parmigiano reggiano, and the soaked panino.
2: Add latte, uovo, and mix well.
3: Shape the mixture into meatballs.
4: Dust the meatballs with farina.
5: In a pan, heat olio extravergine d’oliva and fry the meatballs until golden brown.
6: Deglaze the pan with birra and add rosmarino.
7: Simmer until the meatballs are cooked through.
8: Season with sale.
