Mondeghili
Mondeghili is a traditional meatball dish from Milan, Italy. It's made from leftover boiled meats, typically veal and beef, mixed with bread soaked in milk, eggs, and grated cheese.
Ingredients - Serves 4
- Butter - For frying
- Breadcrumbs - For coating
- Salt and pepper - To taste
- Parsley - A handful, chopped
- Garlic - 1 clove, minced
- Grated parmesan cheese - 50 grams
- Eggs - 2
- Bread - 100 grams, soaked in milk and squeezed
- Leftover boiled meats - 500 grams
Let's Get Started
- Chop the boiled meats finely or grind them in a meat grinder.
- In a bowl, combine the chopped meat, soaked bread, eggs, cheese, garlic, parsley, salt, and pepper. Mix well until you get a homogeneous mixture.
- Shape the mixture into small balls, about the size of a golf ball.
- Roll the meatballs in breadcrumbs until they are evenly coated.
- In a large frying pan, melt the butter over medium heat.
- Add the meatballs and cook until they are golden brown on all sides, about 10 minutes.
- Serve the mondeghili hot, as a main course or as an appetizer.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 20g
- Protein: 25g
- Sodium: 800mg
- Sugar: 3g
