Cut the ham into cubes and mince with the meat grinder, then put it in a large bowl. Add the grated pecorino cheese, the beaten eggs, breadcrumbs and orange zest. Season with salt, but taste it first because the ingredients are already very tasty.

Heat oven to 180°C. Shape the meatballs and place a cube of Emmental in the centre, then roll them in breadcrumbs.

Arrange them on a greased baking tray and drizzle with olive oil.

Bake for about half an hour, until golden brown and crisp

Serve them hot, until the heart of cheese is still melting, with a side dish of sautéed pumpkin and red onion.