In traditional Milanese cuisine, there’s a dish called Mondigliesi. These are patties/meatballs originating from ancient rural traditions. The main ingredient for this dish was leftover meat, primarily beef..
This dish was born out of the necessity to not waste the remains of abundant and festive meals. Leftover boiled and baked meat parts were ground together with mortadella, sausage, stale bread. Milk, eggs, and various spices were added, and then everything was fried in butter, following tradition. Nowadays, the ingredients include: leftover meat (boiled or baked), mortadella, eggs, bread crumbs, milk, butter, parsley, nutmeg, grated cheese, breaded breadcrumbs, salt, and pepper.
? So here we all make broth from time to time… For different purposes… For example, I like to keep a couple of boxes of broth in the freezer, and I also pour it into ice cube trays. It’s actually very convenient… some recipes call for broth, and I don’t really like those dry store-bought broth cubes. And, of course, for a quick soup or risotto. Anyway, half the work is done! After all, there isn’t always time to cook! Since I often make broth for freezing, I always have leftover chicken, which nobody but our dog claims ??. Without broth, the chicken becomes incredibly dry, and that’s where Milan solved my problem ?! Some of you might have already seen this recipe, but I’ll add a couple of tips, and in the video, you’ll see an excellent solution for lunch or dinner!
☝? Be sure to add to the ground meat:
Vegetables (those that were boiled with the chicken, you can add grated or ground zucchini)
Grated cheese
Herbs and you can add a bit of grated lemon zest, which will add freshness to your dish!
Egg
These ingredients will make your meatballs juicy and flavorful. Coat them in breadcrumbs and fry or bake in the oven!
