Mondeghili Meatballs
- IICCI
- Mar 16, 2022
- 1 min read
Meatballs known as "Mondeghili" are descended from albondigas (Spanish fried meatballs). They are a traditional Milanese delicacy made from leftover cooked beef scraps and mortadella, which were introduced during the Spanish reign. "Waste not, want not," the saying goes.
Cooking time: 45 mins
LIST OF INGREDIENTS
1 1/4 LB. of boiled beef scraps
2/3 CUP of milk
4 1/2 OZ. of mortadella
3 1/2 OZ. of stale bread
1/2 CUP of Grana Padano cheese, grated
1/3 CUP of unsalted butter
1/3 CUP of clarified butter
4 of large eggs
breadcrumbs
salt
pepper
parsley
all-purpose flour
METHOD
Soak the stale bread in milk for 15-20 minutes.
Meanwhile, chop the beef scraps and grind with a meat grinder together with the mortadella. Mix the ground meat with 2 eggs, the Grana Padano cheese, salt, freshly ground pepper and a chopped sprig of parsley.
Add the soaked bread and mix well. Form twenty slightly oblong meatballs weighing around 2 oz. each.
Place flour in a shallow bowl. Beat 2 eggs in a separate bowl and place breadcrumbs in a third shall bowl. Dredge the meatballs in flour, then the beaten eggs, and lastly the bread crumbs.
5Heat the clarified butter in a skillet and add the meatballs. Pan-fry on both sides; add the unsalted butter while cooking. Serve to taste with a pinch of salt.
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