Mondeghili, tradizionali polpette lombarde - Le video ricette di Lara

Soak the stale bread in milk until softened.

Chop the boiled meat and mortadella finely.

In a bowl, combine the soaked bread, chopped meat, mortadella, minced garlic, nutmeg, grated parmesan, lemon zest, egg, salt, and pepper.

Mix everything well to form a dough.

Shape the mixture into small balls (polpette).

Roll the balls in breadcrumbs to coat.

In a pan, melt the butter and fry the meatballs until golden brown.

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