Mondeghili are traditional Milanese meatballs made with boiled beef, bread, liver mortadella, Parmigiano Reggiano, and aromatic ingredients. Coated in breadcrumbs and browned in butter, they have a tender center and a beautifully crisp exterior. A simple, authentic Lombard recipe that brings the comforting flavors of home cooking straight to the table.
First, let's take care of the beef, which will be the foundation of our mondeghili.
Fill a large pot with lightly salted water and add the roughly chopped celery and carrot. Add the onion as well, studded with a few whole cloves.
Once the water comes to a boil, add the beef brisket and lower the heat. Let it simmer gently for about 1 hour, until the meat is tender enough to pull apart easily.
During cooking, use a slotted spoon to remove any foam that rises to the surface.
Once the beef is cooked, let it cool slightly. Remove any excess fat and shred the meat into smaller pieces.
Place the bread in a bowl and soak it with the milk. Let it soften for a few minutes, then gently squeeze out the excess liquid.
Cut the liver mortadella into pieces and add it to the beef together with the softened bread.
Now pass the mixture through a meat grinder. You don't need to turn it into a perfectly smooth paste. The goal is to create a uniform mixture that still has a pleasant texture.
Transfer everything to a bowl and add the egg, grated Parmigiano Reggiano, lemon zest, a pinch of nutmeg, and the chopped parsley.
Season with salt and pepper, then work the mixture with your hands until all the ingredients are evenly incorporated.
Now comes the fun part.
Take about 35 g of the mixture at a time and shape it with your hands into a slightly elongated meatball.
Gently flatten the center, giving the mondeghili their characteristic shape.
With these quantities, you should get around 18 meatballs.
Coat each one thoroughly in breadcrumbs, making sure the entire surface is evenly covered. A good coating is essential for creating that beautiful golden crust during cooking.
Heat the butter in a non-stick skillet over medium heat.
Once the butter is hot, arrange the mondeghili in the skillet without overcrowding them. It's better to cook them in batches than to fill the pan too much.
Cook them for 1 to 2 minutes per side, turning them gently once they have developed a beautiful golden color.
They should be crisp and golden on the outside while remaining soft in the center.
Once ready, transfer them to a plate lined with paper towels to absorb any excess butter.
Mondeghili are at their best when freshly cooked, while the coating is still crisp and the center is warm and tender.
Serve them immediately, either on their own or with a simple dipping sauce. And be prepared to watch them disappear much faster than you expect.
Servings 18
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
How to Store Them
Mondeghili can be stored in the refrigerator for 2 to 3 days in a tightly sealed container.
You can also freeze them. For the best results, let them thaw slowly in the refrigerator before reheating.
A Little Cooking Tip
Traditionally, mondeghili are browned in butter. Today, you can also use clarified butter, which is more resistant to higher cooking temperatures.
If you use regular butter, keep a close eye on the heat and replace it if it starts to become too dark. This will help prevent the surface of the mondeghili from developing a bitter taste.