Mondeghili facts for kids
A plate of mondeghili
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| Alternative names | Mondeghini |
|---|---|
| Course | Hors d'oeuvre, Main course |
| Place of origin | Italy |
| Region or state | Lombardy |
| Main ingredients | leftover boiled meat, egg, bread, milk, parsley, lemon peel, salt |
| Variations | Many |
Mondeghili (sometimes called mondeghini) are a special type of meatball from Milan, a big city in the Lombardy region of Italy. These tasty meatballs are famous in Milanese cooking. They were first made to use up leftover cooked meat, often beef. Sometimes, they also include other meats like sausage, salami, liver, or mortadella to make them even richer.
Contents
The History of Mondeghili
How Mondeghili Got Their Name
Mondeghili meatballs have a long history! They were created when Spain ruled the Duchy of Milan between 1535 and 1706. The name "mondeghilo" (the singular form) likely comes from the Spanish word albóndiga. This word means "meatball." The Spanish word itself came from the Arab word al-bunduq, which described fried meatballs. So, the name shows a mix of cultures!
Early Recipes and Popularity
The first known recipe for mondeghili was written down in 1839. This recipe included potatoes, bread crumbs soaked in milk, eggs, cheese, garlic (or onion), and nutmeg. The mixture was shaped into balls, fried, and served hot. Because they were quite heavy, a doctor named Angelo Dubini even suggested in 1842 that people with "weak stomachs" should avoid eating them at restaurants!
In 1839, a dictionary of the Milanese dialect described mondeghili as "a kind of meatball made with old meat, bread, egg and similar ingredients." Over time, the recipe hasn't changed much. Mondeghili remained a popular street food, especially among everyday people. Today, you can enjoy them as an appetizer before a meal or as a main course for lunch or dinner.
Mondeghili in Famous Stories
Mondeghili are so important in Milanese culture that they appear in many old texts. Famous writer Carlo Porta mentioned them in his dialect writings. They are even in I promessi sposi ("The Betrothed"), one of Italy's most famous novels by Alessandro Manzoni. In the book, the main character, Renzo Tramaglino, shares meatballs with his friends. The innkeeper says, "And now I will bring you a plate of meatballs, the like you have never eaten!" This shows how special these meatballs were.
In 2008, mondeghili were officially added to the De.C.O. list for the city of Milan. De.C.O. stands for Denominazione comunale d'origine, which means "Denomination of Communal Origin." This official title helps protect and celebrate traditional local foods.
How to Make Mondeghili
Main Ingredients
The official De.C.O. recipe for four people uses these ingredients:
- 300 grams of leftover boiled meat
- One egg
- The soft part of a rosetta bread roll, soaked in milk, squeezed, and strained
- Chopped parsley
- Yellow lemon peel (as much as you like)
- Salt
- Butter for frying
Making the Meatballs
To prepare mondeghili, leftover cooked meats (like braised or boiled beef) are chopped up. They are mixed with other ingredients such as mortadella, sausage, and stale bread that has been soaked in milk. Then, an egg and spices are added to the mix.
The mixture is then shaped into small balls. These balls are usually flattened a bit, so they look like a mix between a traditional meatball and a small burger patty. Since this dish is all about using up leftover food, there are many different ways to make them, with various ingredients. Finally, the meatballs are fried in butter, which is a common cooking method in Lombardy.
