Mondeghili (Milanese Meatballs): The Original Recipe
Veal: 400g
Carrots: 1
White onion: 1
Grana padano cheese: 40g
Eggs: 1
Bread: 100g (Stale bread)
Nutmeg: To taste
Breadcrumbs: q.s
Extra virgin olive oil: 2 tbsp
Butter: 15g
Salt: to taste
Black pepper: to taste
Here is the recipe from Cesare Battisti, chef of Ratanà in Milan, a restaurant that defends tradition and territoriality with many touches of creativity.
Method
Prepare a stock with the meat and vegetables.
When the meat is cooked, pass it through a meat grinder together with the vegetables, garlic and bread soaked in milk.
Put the mixture in a glass bowl.
At this point, add the whole egg, grated cheese, nutmeg and season with salt and pepper. Knead well so that all the ingredients and flavours can blend together.
Then make the meatballs, ensuring they are slightly flattened, and cover them in the breadcrumbs.
Brown them in a pan with two tablespoons of extra virgin olive oil and a knob of butter. The meatballs are ready when they are golden brown and crunchy.
The quantity indicated is for the preparation of about 35-40 mondeghili of 20 g each.
Mondeghili, or Milanese meatballs, are one of the best-known and loved dishes of Milanese cuisine.
It's a famous Lombard dish made from the leftovers of roast veal. These fried meatballs are a delicacy that goes well as an appetiser before starting lunch or dinner, but are just as good served at aperitif time, accompanied by a glass of still white wine or bubbles.
In the clip below, Matteo Fronduti from Manna restaurant in Milan presents the classic recipe for mondeghili based on boiled meats, as well as a second, more creative option.
