Mondeghili originate from Milano, Italy and are what I like to call a real Italian meatball. They are considered your sunday leftover dish, where you are able to take what you have left in your fridge and put it all together to make delicious polpette! I literally only had a cranberry baguette for bread and used it for this recipe so I really do mean use what you have. This is a perfect recipe to start testing your confidence in the kitchen. You can add a little more or less of everything based on your preferences. Just remember if you add anything more of ricotta or liquid, be sure to balance it out with more dry ingredients or vice versa.



1.3-1.5 pounds of ground beef, veal and pork

170 g of mortadella, finely diced

2 tbsp of ricotta

100 g or so of parmigiano reggiano, grated

2 eggs

Several slices of stale bread, diced

3/4 cup of milk

Salt and Pepper, to taste

Some parsely, chopped

1 shallot, chopped

1 garlic clove, minced


Sunflower oil (for frying, I always use sunflower oil because its healthier)

Bread Crumbs (for coating meatballs)


Homemade Tomato or Marinara Sauce for dipping



Place bread pieces in a bowl and cover with milk, set aside;

Place bread crumbs in a small bowl;

In a larger mixing bowl, place all ingredients together, add stale bread at the end;

Mix with your hands to ensure that ingredients are meshed together well;

Start forming small meatballs (1 inch or so) my rolling the meat into a ball between your two hands;

Coat with breadcrumbs;

With oil in a pot over medium high heat, wait for the oil to be ready (place a small breadcrumb to see if it simmers);

Place meatballs in the pot and cook for 5 minutes or so (how many you can fit depends on how big of a pot you use. For me, I had to do four rounds for this amount of meat so you can turn your oven on 250 F and have the finished meatballs in the oven until you finish and are ready to serve);

Place finished meatballs on paper towels to get rid of excess oil; and

Serve immediately with homemade tomato sauce!