Mondeghili are meat and bread meatballs typical of Milanese tradition. Also known as polenta meatballs, they are prepared with a mixture of ground meat, liver mortadella, bread, eggs, parsley and Parmigiano cheese. The sausage meat and the beef give them a rich and tasty flavor. They are then baked or fried and served with fresh tomato sauce and grated cheese.
The beef, the sausage meat and the liver mortadella should be ground
Peel and chop the garlic
Soften the bread crumb in the milk, then squeeze it well
In a bowl place the beef, the liver mortadella and the sausage meat, the bread crumb, the eggs, the Parmigiano and the garlic
Season with a pinch of grated nutmeg, salt and pepper and mix thoroughly to combine all the ingredients well
Form eight meatballs and shape them slightly oval
Coat the meatballs in breadcrumbs and shake off any excess
In a non-stick frying pan heat a drizzle of oil or a little butter and brown the mondeghili, turning them gently until they are a nice golden color
Serve immediately
Mondeghili are a Milanese specialty which, in its authentic version, also involves the use of savoy cabbage
In this case, blanch eight leaves of savoy cabbage in salted boiling water, then drain and dry them
Flatten them with a meat mallet and wrap the already browned mondeghili with them
Secure the leaves with a toothpick and transfer the little parcels to a frying pan
Drizzle them with a little white wine, cover and cook for another twenty minutes, then serve
Recommended wine: Nebbiolo d'Alba (dry)
Bowl
Blender
Frying pan
Italy, 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 |
