What makes “mondeghili”, Milanese meatballs, special is that they can be made using leftover meat like roast, boiled or braised meat, for example.
You can mince in cooked or cured ham, sausage or salami paste if you wish.
Chop half a clove of garlic with the parsley if you want a stronger taste.
Clarified butter allows cooking the meatballs in a fat that does not burn; replace it with extra virgin olive oil or seed, peanut, or sunflower oil.
In Milan, meatballs are served as an appetiser or aperitif. For a more refined service, you can plate the meatballs in individual portions, decorating them with a little mayonnaise and a piece of sage, fried together with the meatballs.