Mondeghili - Traditional Milanese Meatballs

Ingredients

Leftover boiled meats (veal and/or beef)

2 cups, finely chopped or ground

Bread

2 slices, soaked in milk

Eggs

2, beaten

Grated Parmesan cheese

1/2 cup

Garlic

2 cloves, minced

Fresh parsley

1/4 cup, chopped

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Breadcrumbs

1 cup, for coating

Butter

3 tablespoons, for frying

Marinara sauce

2 cups, for serving

Instructions

1. Begin by finely chopping or grinding the leftover boiled meats in a meat grinder or food processor for a smoother texture.
2. In a large bowl, combine the finely chopped meat with the soaked bread (squeeze out excess milk), beaten eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated and the mixture is homogeneous.
3. Using your hands, shape the mixture into small balls, about the size of a golf ball.
4. Roll each meatball in breadcrumbs until they are evenly coated, ensuring a crispy exterior once cooked.
5. In a large frying pan, heat the butter over medium heat. Once melted and bubbling, carefully add the meatballs to the pan.
6. Cook the meatballs for about 10-12 minutes, turning occasionally until they are golden brown on all sides and cooked through.
7. While the meatballs are cooking, you can heat the marinara sauce in a separate saucepan until warm.
8. Serve the Mondeghili hot, drizzled with marinara sauce or on the side for dipping.