Soak the bread crumbs in milk until they become very soft. Squeeze them well and place them in a bowl, breaking them up with your fingers. Add 100 g of breadcrumbs, the chopped capocollo, an egg and season with salt and pepper.

Mix well with a spatula to combine all the ingredients, cover the mixture with film and transfer it to the refrigerator for 30 minutes. Cut the sweet Provolone Valpadana DOP into cubes.

Beat the remaining egg, set it aside, and arrange the remaining breadcrumbs on a small plate. Remove the dough from the refrigerator and separate 30 g from it each time to form balls.

Press them lightly in the center, insert a cube of Provolone Valpadana DOP and pass them between your hands again to seal the cheese with the mixture and obtain homogeneous spheres.

Pass them in the beaten egg and breadcrumbs, then transfer them back to the refrigerator for 15 minutes. Fry the meatballs in plenty of seed oil and drain them on absorbent paper. Serve.