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Mondeghili Meatballs

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


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





all-purpose flour


  1. Soak the stale bread in milk for 15-20 minutes.

  2. 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.

  3. Add the soaked bread and mix well. Form twenty slightly oblong meatballs weighing around 2 oz. each.

  4. 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.

  5. 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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