Mondeghili

For about 18 meatballs:

For breading and cooking:

Fill a pot with salted water, add the celery, carrot (cut into chunks), and onion studded with cloves, and bring to a boil. Add the beef brisket and simmer over medium heat until tender, about 1 hour. Skim off impurities with a skimmer during cooking. Once done, remove from heat and let the meat cool completely. Shred the beef and place it in a bowl.
In a separate bowl, soak the bread crumbs in milk, then add them to the shredded beef. Remove the casing from the liver mortadella, slice it, finely chop it, and add it to the bowl. Pass everything through a meat grinder.
Add the grated lemon zest and the whole egg to the mixture. Season with grated nutmeg and cheese. Mix vigorously with your hands to combine all the ingredients evenly.
Incorporate the finely chopped parsley and adjust the seasoning with salt and pepper. Mix again.
Take approximately 35 g of the mixture, shape it into an elongated meatball, and flatten it slightly. Repeat until you have 18 meatballs. Coat each mondeghilo evenly in breadcrumbs.
Heat a non-stick pan and melt the butter. Cook the meatballs in batches for 1-2 minutes on each side, turning them with a fork or kitchen tongs for even browning.
Once cooked, drain the meatballs using a skimmer and place them on a tray lined with paper towels to absorb excess butter. Serve the mondeghili hot.

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INGREDIENTS