Cheese balls: pour bread, eggs, cheese, ricotta and minced parsley in a bowl. Add salt and pepper as required and amalgamate (add extra cheese or bread in case of a too soft dough). Shape balls and fry them in hot oil, then drain and store.
Ragù: in a saucepan, wilt onion in some oil, then add tomato sauce and ‘Nduja from Spilinga. Cook for some minutes by adding water, then place the balls in the sauce and make them flavor for a few minutes.
Purée: put potatoes in the potato masher and place the purée in a saucepan, then put it on fire. Add salt and pepper as required, then butter and stir with a wooden spoon; when butter and the purée are amalgamated, add hot milk, stir and whisk the purée. Flavor with grated cheese minced mint.
Serve the ‘Nduja from Spilinga sauce balls with mint purée.