Editor’s Note: Italy Segreta Contributor Carlotta Panza of La Panza Piena shared the recipe for these Milanese meatballs with us–a great way to get into the thrifty mindset of cucina povera!
For as long as I can remember, my nonno made polpette, or meatballs. Whenever we went over to my grandparents’ house for dinner (an occurrence which took place at least every week), my sister and I would beg him and my nonna to make us le polpette e le patate al forno. He’d prepare the polpette from scratch every time, rigorously following the method he’d always adopted without a written recipe or ingredient list. He would bake the polpette before we arrived, welcoming us with the most exquisite perfume, and keep them warm in the oven until dinner time. Nonno Tino’s polpette were a take on Milan’s mondeghili, made with roast meat, potatoes, herbs and Parmigiano—vital in adding an extra kick of flavor–and eating them gave me pure joy: each bite was both crispy and soft, brimming with flavor. (These Milanese meatballs have their roots in the deep fried albondigas from Spain, which occupied the Lombardian capital from 1535 to 1706.)
Next time you have some leftovers, don’t waste them: dig into the Italian legacy of polpette and make some for yourself, your friends, and your family (there’s always enough to go around!).
NONITTA’S MONDEGHILI
Serves 4-8, depending on how much meat you have leftover
INGREDIENTS
- Boiled veal (or any leftover, pre-cooked meat or roast)
- Prosciutto cotto (to taste)
- Mortadella (to taste)
- Parmigiano Reggiano, grated (to taste)
- Nutmeg (to taste)
- Salt and pepper
- 2 eggs
- 2 boiled potatoes
- Fresh parsley, minced (to taste)
- Around 100 g breadcrumbs or grated stale bread
- One stick of butter, about 100 g
PREPARATION
- Roughly chop up the leftover meat with a few slices of mortadella and prosciutto cotto and place them all in a bowl. Add a few handfuls of grated parmigiano, a sprinkle of nutmeg to taste, and salt and pepper. Then, crack in the eggs and mix until combined.
- Mash potatoes into the bowl and add a handful of parsley. Mix everything with a fork until you achieve a soft, homogeneous mix.
- Cover a plate with breadcrumbs. Take a handful of the meat mixture and roll it lightly between your hands, then press tightly until the meatball is very compact. Roll in the breadcrumbs until it is completely coated, and place to one side. Repeat with the rest of the mixture.
- Melt a stick of butter on high heat and place the mondeghili inside the pan to fit snugly, but without touching. Fry for 4 minutes on each side or until golden and crispy.
- Once the mondeghili are ready, remove them with a slotted spoon and place them on a plate lined with kitchen paper to drain the excess butter. Serve hot or at room temperature.
