Mondeghili (Milanese meatballs)

Name: Mondeghili (Milanese meatballs)
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 18
Ingredients: Beef steak 0.7 lb; Liver mortadella (or Bologna) 2.8 oz; Stale bread of breadcrumbs 2 ¼ cups; Carrots 1; White onions 1; Celery 1 rib; Grana Padano PDO cheese 0.75 oz; Eggs 1; Whole milk 0.3 cup; Lemon peel untreated 1; Parsley chopped 1 tbsp; Nutmeg to taste; Fine salt to taste; Ground black pepper to taste; Black pepper to taste; Breadcrumbs 8 spoonfuls; Butter 1.1 cups

it es br de fr

292

Calories per serving

Energy Kcal 292
Carbohydrates g 9.4
of which sugars g 1.5
Protein g 6.4
Fats g 15.4
of which saturated fat g 8.17
Fiber g 0.7
Cholesterol mg 62
Sodium mg 227

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Makes: 18 pieces
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Mondeghili are a humble dish from the peasant tradition, typical of Milanese cuisine. At first glance, someone might think they are meatballs, but don't dare call them that! The origin of mondeghili comes from far away: the name, which means meatball, is derived from the Arabic word "al-bunduck," but it was the Spanish who taught the Milanese how to prepare mondeghili during their 150 years of domination in Milan. The Milanese transformed the Spanish word "albondiga" into "albondeguito," which then became "albondeghito," eventually leading to the current term mondeghilo. We drew inspiration from this traditional recipe by creating a mixture with various types of meat, all flavored with a pleasant citrus aroma and nutmeg. Try our version of mondeghili, and you'll fall in love with this dish!

Don't miss out on these timeless Milanese recipes:

INGREDIENTS

292

Calories per serving

for about 18 meatballs: Beef steak 0.7 lb (300 g); Liver mortadella 2.8 oz (80 g) - (or Bologna); Stale bread 2 ¼ cups (130 g) - of breadcrumbs; Carrots 1; White onions 1; Celery 1 rib; Grana Padano PDO cheese 0.75 oz (20 g); Eggs 1; Whole milk 0.3 cup (80 g); Lemon peel 1 - untreated; Parsley 1 tbsp (5 g) - chopped; Nutmeg to taste; Fine salt to taste; Ground black pepper to taste; Black pepper to taste

for breading and cooking: Breadcrumbs 8 spoonfuls; Butter 1.1 cups (250 g)

Preparation

How to prepare Mondeghili (Milanese meatballs)

To prepare the mondeghili (Milanese meatballs), set a pot of salted water on the stove, add the celery and carrots, cut into coarse pieces, and the onion with cloves, then bring to a boil 1. Cook the brisket over medium heat 2 until the meat has softened: it will take at least an hour; occasionally skim off any impurities that form on the surface with a skimmer. Once the necessary time has passed 3, turn off the heat and let it cool completely; crumble the meat and transfer it to a bowl.

In a separate container, soften the bread crumb with milk 4, then add it to the boiled meat 5. Remove the casing from the liver mortadella and cut it into slices 6.

Finely chop the mortadella 7 and add it to the bowl 8, then pass everything through the meat grinder 9 10.

Add the grated lemon zest 11 and the whole egg 12.

Season with nutmeg 13 and grated cheese 14. Mix vigorously with your hands to combine all the ingredients well 15.

Finally, add the finely chopped parsley 16, adjust the salt 17 and pepper 18, and mix again.

At this point, take 1.25 oz (35 g) of the mixture and form elongated meatballs that you will press lightly: with our quantities, you should get 18 mondeghili 19. Roll the mondeghili in breadcrumbs, turning them on both sides so that the coating adheres evenly 20 21.

Set a non-stick pan on the stove and melt the butter 22. Place a few mondeghili at a time and cook them for 1-2 minutes 23, turning them with a fork or kitchen tongs for even cooking 24.

Once ready 25, drain them with a skimmer and place them on a tray (or baking sheet) lined with kitchen paper to remove excess butter 26. Serve the mondeghili (Milanese meatballs) still hot 27!

Storage

You can store the mondeghili in the refrigerator for up to 2-3 days, in an airtight container.

They can be frozen.

Advice

In modern times, clarified butter or tomato sauce is used for cooking mondeghili. If you choose to fry them in butter, we recommend changing it often, so it doesn't risk burning.

For the translation of some texts, artificial intelligence tools may have been used.