Mondeghili
Mondeghili are the meatballs of Milanese tradition, born from the skillful reuse of meat leftover from mixed boiled meats. Breaded and fried until golden and crispy, they represent a masterpiece of Lombard peasant cuisine, where nothing is wasted and everything is transformed into a delicious dish. Mortadella adds softness and unmistakable flavor.
Preparation
- 1
Finely mince the cooked meat together with the mortadella and garlic, then transfer to a bowl.
- 2
Add the eggs, Parmigiano Reggiano, chopped parsley, salt and pepper; mix carefully until you obtain a homogeneous mixture.
- 3
Divide the mixture into portions and shape with damp hands into round meatballs approximately 4 centimetres in diameter.
- 4
Pour breadcrumbs onto a plate. Coat each mondeghile in the breadcrumbs, pressing lightly so it adheres well.
- 5
Heat plenty of seed oil in a pan over medium-high heat until it reaches frying temperature.
- 6
Immerse the mondeghili in the hot oil and cook for about 8-10 minutes, turning them from time to time, until they are golden and crispy on all sides.
- 7
Drain on absorbent paper and serve hot, optionally accompanied by soft polenta or vegetables.
Chef's Tips
Mondeghili are perfect for reusing leftovers from Milanese mixed boiled meats. Prepare the mixture the day before and keep it in the refrigerator: you will get even more compact meatballs that are easier to fry.