Mondeghili Recipe (Milanese Meatballs)

Welcome to LoveWithRecipes.com, where traditional flavors meet culinary excellence. Today, we are delving into the heart of Milanese cuisine with Mondeghili, deliciously soft and flavorful meatballs that embody the soul of Lombard tradition. This second course dish, perfect for any occasion, makes 18 pieces. Follow this step-by-step guide to craft this authentic Italian delight.

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Ingredients

Ingredient	Quantity
Beef brisket (biancostato di manzo)	300g
Liver mortadella	80g
Eggs	1
Stale bread	130g
Grana Padano DOP cheese	20g
Whole milk	80g
Lemon zest	1
White onion	1
Celery	1 stalk
Black peppercorns	To taste
Carrot	1
Nutmeg	To taste
Parsley	5g
Fine salt	To taste
Ground black pepper	To taste
Breadcrumbs	8 tbsp
Butter	250g

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Nutritional Information (Per Meatball)

Nutrient	Amount
Calories	120 kcal
Protein	6g
Fat	9g
Carbohydrates	5g
Fiber	1g
Sodium	150mg

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Step-by-Step Instructions

Preparing the Meat

1. Cook the Beef:
   Begin by placing a large pot of salted water on the stove. Add the celery and carrot (both cut into large chunks) and the onion studded with a few cloves. Bring this aromatic mix to a boil.

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   • Submerge the beef brisket and simmer on medium heat until tender, about 1 hour.
   • Skim off any impurities rising to the surface using a slotted spoon.

2. Cool and Shred:
   Once the beef is fully cooked, remove it from the pot and allow it to cool completely. Shred the meat into fine pieces using your hands or a fork and place it in a large mixing bowl.

Creating the Mixture

3. Soften the Bread:
   In a separate bowl, soak the stale bread in the milk until it softens completely. Squeeze out excess milk and add the bread to the shredded beef.

4. Prepare the Mortadella:
   Remove the casing from the liver mortadella, slice it thinly, and chop it finely. Add this to the bowl with the beef and bread.

5. Season and Combine:
   Grate the zest of one lemon directly into the mixture, followed by the egg, grated Grana Padano cheese, a pinch of nutmeg, and finely chopped parsley.

6. Mix Thoroughly:
   Use your hands to knead the mixture until all ingredients are well combined. Season with salt and ground black pepper to taste.

Shaping and Coating

7. Form the Mondeghili:
   Take approximately 35g of the mixture and shape it into elongated meatballs, gently pressing to form a compact structure. With this recipe, you should yield about 18 mondeghili.

8. Coat with Breadcrumbs:
   Roll each meatball in breadcrumbs, ensuring they are evenly coated on all sides.

Cooking

9. Fry the Mondeghili:
   Heat the butter in a non-stick skillet over medium heat. Add a few meatballs at a time, being careful not to overcrowd the pan.

   • Fry for 1-2 minutes per side, turning gently with a fork or kitchen tongs for an even, golden crust.

10. Drain Excess Butter:
    Remove the fried meatballs using a slotted spoon and place them on a plate lined with paper towels to drain excess butter.

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Serving Suggestions

Serve your Mondeghili warm, accompanied by a fresh green salad or a side of buttery mashed potatoes. They pair beautifully with a glass of light red wine, such as Barbera, for an authentic Milanese dining experience.

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Enjoy this taste of Lombardy and bring a little piece of Milan to your table!