Milanese meatballs
For approx.15 meatballs
Servings: 2
Preparation: 30 min.
Cooking: 15 min.

200/230 gr (7/8ounces) leftovers of boiled/roasted beef

200 gr (7 ounces) pork sausage

120 gr (4.2 ounces) Bologna

A handful parsley

1 garlic clove

4 tbsps grated parmigiano reggiano

1 egg


Stale bread





1 - Soak the soft part of bread without the crust in milk (half milk bowl).

2 - Sauté the sausage without the casing and broken in pieces in a non-stick skillet for a few minutes until lightly brown. You won’t need to add any seasoning.


3 - In a food processor, grind the meat, the sausage and the Bologna together.

4 - Wash and dry the green leaves of parsley, discarding the stems. Remove the heart of the garlic and mince it with parsley.


5 - Put the ground meat in a bowl and add just a pinch of salt (not much as all ingredients are salty), the egg, half teaspoon of ground nutmeg, the minced parsley with garlic, the grated parmigiano and the bread drained from milk. Knead all ingredients with your hands until well mixed.

6 - Make balls rolling the meat mix between your hands and flat them down to obtain disks. Size will depend on your choice, more or less the disk should stay between your thumb and your forefinger.


7 - Grate the stale bread and sieve the crumbs over a dish, or use ready breadcrumbs Coat the meatballs with the breadcrumbs.

8 - Heat the oil in a non-stick pan. Test the oil putting a toothpick in the pan; if oil sizzles put the meatballs, a few at a time and well separated so as not to lower oil temperature.


9 - After 2/3 minutes, check if the meatballs are brown. If so, turn them and fry on the other side too. Remove from the skillet and drain on paper towel. Fry all meatballs in the same way as explained above.

Useful Suggestions

Mondeghili are a typical dish made with leftovers of meat, both boiled and roasted. Serve them hot with green salad and salsa verde or fried potatoes.

Mondeghili - Meat balls

The origin of mondeghili comes from longtime ago. The term, meaning meat ball, comes from the Arab word al-bunduck. However, they were imported in Milano by the Spanish, during their 150 year domination. The Spanish word for meat balls is albòndigas which has become mondeghili in Milanese dialect.

Suggested Wine

We think that the most suitable wine for this dish is a red wine with a firm character, enhancing its own aroma and the strong taste of meat. We propose SAN Colombano, produced with Croatina, Barbera and Uva Rara grapes.