Mondeghili

Method

Soak the bread in milk for 5 minutes until soft, then squeeze out excess liquid. In a large bowl, combine the beef, pork, squeezed bread, Parmigiano-Reggiano, eggs, onion, garlic, salt, pepper and nutmeg, mixing gently until just combined. Form the mixture into approximately 12 balls, then roll lightly in flour to coat. Heat olive oil in a large heavy-bottomed pan over medium-high heat and brown the meatballs on all sides until golden, approximately 8-10 minutes, working in batches if necessary. Pour in the beef stock, reduce heat to low, cover and simmer gently for 25-30 minutes until cooked through. Serve the mondeghili in their cooking broth, traditionally with risotto Milanese or soft polenta.