mondeghili fried breaded beef and pork meatballs

Mondeghili fried breaded beef and pork meatballs

These rich, crunchy meatballs – a Milanese mainstay – may have begun as a way to use up leftover meat, but they’re now a popular aperitivo snack. You can trace mondeghili back to when the Spanish ruled Milan (1535 to 1706) – they were likely an evolution of Spain’s pork meatballs, albóndigas. Chef Naz Hassan, who grew up in Milan before moving to London, shares his recipe.

Directions

Sign-Up / Login to continue Reading

YOU MAY ALSO LIKE

Ingredients

Crabby eggs en cocotte

Meals & Dishes

Easy Vegan Mac and Cheese

Techniques

Quick and Easy Pasta Salad