10.58 oz of beef thick rib

1 egg

2.83 oz of liver mortadella

4.58 oz of bread crumbs

2.83 oz of whole milk

0.71 oz of grana padano

1 lemon zest untreated

1 white onion

1 celery

1 carrot

black pepper to taste

nutmeg to taste

0.18 oz of chopped parsley

salt to taste

black pepper to taste

breading: 8 tablespoons of bread crumbs and 8.81 oz of butter

1) Put in a saucepan with salted water, celery and carrot cut into coarse pieces, onion with cloves and bring to a boil.

Cook the beef thick rib over medium heat until the meat will be soften: it will take at least 1 hour; occasionally take away with a skimmer the impurities that will be formed on the surface. After this time, turn off the heat and allow to cool completely; crumble the meat and place in a bowl.

2) In a separate container soften the crumbs of bread with milk,

then add it to the boiled meat. Remove the gut of liver sausage, cut into slices

and then chop finely. Add it in the bowl and pass through a meat grinder or a mixer

until the ingredients are finished.

3) Add the grated lemon, the whole egg, nutmeg and grated cheese. Stir vigorously with your hands to mix all the ingredients,then add the finely chopped parsley; with salt and pepper and mix again.

4) Then add the finely chopped parsley; with salt and pepper and mix again.

5) Use a frying pan and melt the butter.

6) Lay the mondeghili few at a time and cook for 1-2 minutes, turning them with a fork or with the kitchen tongs for uniform cooking.

7) When ready, drain them with a slotted spoon and place them on a tray lined with paper towels, so that would release the excess butter. Serve mondeghili (Milan meatballs)  hot when ready.