Mondeghili

Chop the leftover boiled meat, veal, and beef with a knife, mince the liver mortadella, and crumble the sausage after removing its casing.

Mix everything together with the bread crumb soaked in milk and squeezed, the boiled and mashed potato, the beaten eggs, the chopped parsley and garlic, the grated lemon zest, a pinch of nutmeg and freshly ground pepper, adjusting the salt last.

Let the mixture rest in a cool place for at least half an hour, then shape into round meatballs.

Coat them in breadcrumbs, fry them in plenty of butter, and drain them on absorbent paper before serving.

The distinctive feature of this recovery dish of Arab origin, which appears to have arrived in Milan with Spanish rule, is that the meatballs are particularly soft and light thanks to the cooked meat chopped with a knife, making it fluffy—a result that cannot be achieved using only raw minced meat. As an alternative to boiled meat, leftover roast beef can be used.