Beef
Mondeghili fried breaded beef and pork meatballs
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PREP TIME45 Mins
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COOK TIME45 Mins
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SERVING10 People
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VIEWS3,450
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.
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