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Braised beef meatballs · GialloZafferano.com

• 0:00
  Speaker 1: Braised beef meatballs, or mondeghili, are a traditional Milanese meatball.
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  Speaker 1: They are rich, soft inside, and very crispy outside. You
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  Speaker 1: serve them hot, as an appetizer or as a main course.
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  Speaker 1: This recipe gives you about 38 meatballs. Difficulty. Easy. Preparation time,
• 0:22
  Speaker 1: about 30 minutes. Cooking time, about 15 minutes for frying,
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  Speaker 1: plus 4 hours and 15 minutes for the braise. Ingredients
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  Speaker 1: for about 38 meatballs. For the meatball mixture, you use
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  Speaker 1: 2 1⁄4 tablespoons or 30 grams of extra virgin olive oil.
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  Speaker 1: You use 60 grams or 2 ounces of fresh scallion.
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  Speaker 1: You use 2 teaspoons or 2 grams of parsley. You
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  Speaker 1: use 300 grams or 10.5 ounces of rye bread. You
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  Speaker 1: use 3⁄4 of a teaspoon or 4 grams of fine salt,
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  Speaker 1: plus more as needed. For the braise, you use 800
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  Speaker 1: grams or 1.8 pounds of beef cheek. You use 1.8
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  Speaker 1: teaspoons or 8 grams of extra virgin olive oil. You
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  Speaker 1: use 1 teaspoon of tomato paste. You use 1 slice
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  Speaker 1: of orange. You use 100 grams or 1 cup of celery.
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  Speaker 1: You use 250 grams or 1 1⁄2 cups of onions.
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  Speaker 1: You use 200 grams or 1 1⁄2 cups of carrots.
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  Speaker 1: You use 1 anchovy in oil. You use 4 salted capers.
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  Speaker 1: You use 2 dates. You use 2 bay leaves. You
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  Speaker 1: use 0.8 teaspoon or 2 grams of cinnamon powder. You
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  Speaker 1: use 1 3⁄4 teaspoons or 10 grams of fine salt.
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  Speaker 1: You use 6 black peppercorns. You use 1 clove. You
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  Speaker 1: use 400 grams or about one and two-thirds cups of
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  Speaker 1: meat broth. For breading, you use five egg whites. You
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  Speaker 1: use 500 grams or four and one-quarter cups of coarse breadcrumbs.
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  Speaker 1: For frying, you use one liter or four and one-quarter
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  Speaker 1: cups of sunflower seed oil. Start with the braised beef.
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  Speaker 1: You heat a drizzle of extra virgin olive oil in
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  Speaker 1: a pot over medium heat. You add the tomato paste,
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  Speaker 1: the slice of orange, and the chopped celery, onions, and carrots.
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  Speaker 1: You let these vegetables toast for seven minutes, stirring from
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  Speaker 1: time to time. Meanwhile, you brush the beef cheeks with
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  Speaker 1: extra virgin olive oil. You heat a pan and sear
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  Speaker 1: the beef cheeks for five minutes on each side until
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  Speaker 1: well browned. You go back to the pot with the vegetables.
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  Speaker 1: You add the anchovy and the chopped salted capers. You
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  Speaker 1: add the dates. You season with the cinnamon powder and stir.
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  Speaker 1: You place the seared beef cheeks into the pot. You
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  Speaker 1: add the bay leaves, the black peppercorns, and the crushed clove.
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  Speaker 1: You add the fine salt. You pour in the meat broth.
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  Speaker 1: You cover with a lid and cook over low heat
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  Speaker 1: for four hours. After four hours, you take the meat
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  Speaker 1: out of the pot and set it aside. You strain
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  Speaker 1: the braising juices through a sieve into a clean pot.
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  Speaker 1: You place the pot on the heat and reduce the
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  Speaker 1: juices for 15 minutes until slightly thickened. You keep these
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  Speaker 1: braising juices, or jus, for moistening the mixture later. Now
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  Speaker 1: prepare the meatball mixture. You toast the rye bread on
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  Speaker 1: a rack until dry and lightly browned. You cut the
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  Speaker 1: toasted bread into cubes. You clean the scallions and roughly
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  Speaker 1: chop them. You finely chop the cooked beef cheek with
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  Speaker 1: a knife until well shredded. In a pan, you pour
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  Speaker 1: a drizzle of extra virgin olive oil. You add the
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  Speaker 1: chopped scallions and the slice of orange that you used
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  Speaker 1: for the braise. You saute for a short time. You
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  Speaker 1: add the vegetables from the braise to the pan. You
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  Speaker 1: add the toasted rye bread cubes. You let everything stew
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  Speaker 1: together for a few minutes over the heat, stirring so
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  Speaker 1: the bread absorbs flavor. You transfer this hot mixture into
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  Speaker 1: a large bowl. You add the finely chopped beef cheek.
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  Speaker 1: You add the chopped parsley. You moisten the mixture with
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  Speaker 1: some of the reduced braising jus, just enough to soften
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  Speaker 1: the mixture. You taste and add fine salt as needed.
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  Speaker 1: You combine the mixture gently with your hands or a spoon,
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  Speaker 1: without overworking it until everything is evenly mixed. Now shape
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  Speaker 1: the meatballs. You take portions of about 38 grams or
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  Speaker 1: about one and one-third ounces of mixture. You form each
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  Speaker 1: portion into a ball. You place the balls on a tray.
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  Speaker 1: You press each ball slightly to give it a flattened shape.
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  Speaker 1: You prepare the breading. You place the egg whites in
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  Speaker 1: one bowl. You place the coarse breadcrumbs in another bowl.
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  Speaker 1: You dip each meatball first in the egg white, coating
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  Speaker 1: it completely. You then roll it in the coarse breadcrumbs.
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  Speaker 1: You press gently so the breadcrumbs stick well to the surface.
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  Speaker 1: You heat the sunflower seed oil in a deep pan.
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  Speaker 1: When the oil is hot, you fry the meatballs in batches.
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  Speaker 1: You fry them for about four minutes or until they
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  Speaker 1: are well golden and crispy on the outside. You remove
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  Speaker 1: the meatballs from the hot oil with a slotted spoon.
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  Speaker 1: You place them on paper towels to absorb excess oil.
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  Speaker 1: You sprinkle them with a little fine salt while they
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  Speaker 1: are still hot. You serve the braised beef meatballs, or mondegili,
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  Speaker 1: very hot. You can keep leftovers in the refrigerator for
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  Speaker 1: two to three days in an airtight container, or you
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  Speaker 1: can freeze them before frying.