Mondeghili are meat and bread meatballs typical of the Milanese tradition. Also known as polenta meatballs, they are prepared with a mixture of minced meat, liver mortadella, bread, eggs, parsley, and Parmesan cheese. The sausage paste and beef pulp give them a rich and tasty flavor. They are then baked or fried and served with fresh tomato sauce and grated cheese.
The beef pulp, sausage paste, and liver mortadella must be minced
Clean and chop the garlic
Soften the bread crumbs in milk, then squeeze them well
In a bowl, place the beef, liver mortadella, sausage paste, bread crumbs, eggs, Parmesan, and garlic
Season with a pinch of grated nutmeg, salt, and pepper, and mix thoroughly to blend all the ingredients well
Form eight meatballs and shape them slightly oval
Coat the meatballs in breadcrumbs and shake them gently to remove the excess
In a non-stick pan, heat a little oil or some butter and brown the mondeghili, turning them gently until they are golden brown
Serve immediately
Mondeghili are a Milanese specialty that in its authentic version also involves the use of cabbage
In this case, blanch eight cabbage leaves in salted boiling water, then drain and dry them
Flatten them with a meat mallet and wrap the already golden mondeghili with them
Secure the leaves with a toothpick and transfer the packages to a pan
Drizzle them with a little white wine, cover, and cook for another twenty minutes, then serve
Recommended wine: Dry Nebbiolo d'Alba
Bowl
Blender
Pan
Italia, Lombardia
| Energy (kcal) | 216.17 |
| Carbohydrates (g) | 3.51 |
| of which Sugars (g) | 0.46 |
| Fat (g) | 52.25 |
| of which Saturates (g) | 3.36 |
| Protein (g) | 55.74 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.29 |
