Entree: Italy – Lombardy – Mondeghili (Lombard fried meatballs made from ground beef and pork with bread, cheese, and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 40 min

Total 1 hr 5 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb mixed ground beef and pork (about 50/50)
- 2 oz stale bread, crust removed and torn into pieces
- 1/4 cup (60 ml) milk (for soaking bread)
- 1 large egg, approx. 1 3/4 oz
- 1/4 cup grated Parmigiano-Reggiano
- 2 tbsp fresh parsley, finely chopped
- 1 clove garlic, minced
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup dry breadcrumbs (for light coating)
- 3 tbsp (45 ml) extra-virgin olive oil (for frying)
- Lemon wedges for serving

Show original ingredient measurements

- 1 lb (454 g) mixed ground beef and pork (about 50/50)
- 2 oz (56 g) stale bread, crust removed and torn into pieces
- 1/4 cup (60 ml) milk (for soaking bread)
- 1 large egg, approx. 50 g
- 1/4 cup (25 g) grated Parmigiano-Reggiano
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 clove garlic, minced
- 1/4 tsp (1 g) ground nutmeg
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/3 cup (35 g) dry breadcrumbs (for light coating)
- 3 tbsp (45 ml) extra-virgin olive oil (for frying)
- Lemon wedges for serving

Instructions

1. Prepare the mixture: Soak the torn stale bread in milk until softened, then squeeze out excess milk and mash the bread. In a bowl combine ground meat, soaked bread, egg, Parmigiano-Reggiano, parsley, garlic, nutmeg, salt, and pepper. Mix gently until just combined; avoid overworking.
2. Form and coat: Shape the mixture into small meatballs about 1¼–1½ inches (3–4 cm) in diameter. Roll each ball lightly in dry breadcrumbs to form a thin coating.
3. Fry: Heat olive oil in a wide skillet over medium heat. Fry the mondeghili in batches, turning occasionally, until well browned and cooked through, about 6–8 minutes total per batch depending on size. Drain on paper towels.
4. Serve: Transfer to a warm plate, squeeze lemon over the meatballs, and serve immediately with polenta, boiled potatoes, or a simple green salad.