Teresa's Recipes
Mondeghili - Traditional Milanese Meatballs
Mondeghili are delightful Italian meatballs that capture the essence of Milanese cuisine. Originating from a tradition of using leftover boiled meats, these savory gems are enhanced with fragrant garlic, fresh parsley, and rich, aged Parmesan cheese. Each bite is a comforting experience, marrying rustic flavors with a crispy exterior that beckons for a marinara dip. Perfect as a main dish or as an irresistible appetizer, Mondeghili not only tantalizes the taste buds but also serves to minimize food waste in a delicious way. Pair them with a side of homemade marinara sauce or a refreshing salad for a complete and satisfying meal.
Ingredients
- 2 cups, finely chopped or ground Leftover boiled meats (veal and/or beef)
- 2 slices, soaked in milk Bread
- 2, beaten Eggs
- 1/2 cup Grated Parmesan cheese
- 2 cloves, minced Garlic
- 1/4 cup, chopped Fresh parsley
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup, for coating Breadcrumbs
- 3 tablespoons, for frying Butter
- 2 cups, for serving Marinara sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course / Appetizer
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Calories: 450
- Fat: 27g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Begin by finely chopping or grinding the leftover boiled meats in a meat grinder or food processor for a smoother texture.
- 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.
- Using your hands, shape the mixture into small balls, about the size of a golf ball.
- Roll each meatball in breadcrumbs until they are evenly coated, ensuring a crispy exterior once cooked.
- In a large frying pan, heat the butter over medium heat. Once melted and bubbling, carefully add the meatballs to the pan.
- Cook the meatballs for about 10-12 minutes, turning occasionally until they are golden brown on all sides and cooked through.
- While the meatballs are cooking, you can heat the marinara sauce in a separate saucepan until warm.
- Serve the Mondeghili hot, drizzled with marinara sauce or on the side for dipping.
Tips
- For a spicier kick, consider adding a pinch of red pepper flakes to the meat mixture.
- You can also experiment with different herbs, like oregano or thyme, to customize the flavor profile.
- If you don’t have leftover boiled meats, you can use ground meats like beef, pork, or chicken as a substitute.