1 ½ lb

Ground beef

1 ½ lb

Ground pork


Onion, peeled

1 cup

White bread, ripped into pieces (no crust)

1/2 cup



Garlic cloves, peeled and minced

1 tbsp.

Flat-leaf parsley

1 tsp.

Dried oregano

1 tbsp.

Epices De Cru Rub Oaxaca spice rub


Egg, lightly beaten


Pinch Cayenne pepper


Robust EVOO for frying


Sea Salt & Black Pepper


  1. Place bread in a small bowl with the milk and set aside to let soften. In a large mixing bowl, season ground beef and pork with salt and pepper. Using the large holes on a box grater, grate the onion. Squeeze out the juice and add the onion to the meat mixture. Squeeze the milk out of the bread and add the brad to the mix, reserving milk. Add garlic, herbs and spices and the lightly beaten egg. Combine ingredients with your hands gently but thoroughly, being careful not to overwork, as this toughens the meatballs.
  2. Form a small tester patty out of the mix and fry in the small skillet (with oil) to check seasoning. If it seems dry, add a little milk. Form the mix into bite-sized meatballs, around 2 oz each, and place onto a tray lined with parchment paper. Chill in the fridge, uncovered, for half an hour – or until cold and firm.
  3. Heat a cast iron pan over medium heat and add enough olive oil to cover the bottom of pan. Fry meatballs, turning them to brown evenly on all sides and cooked through; do this in batches so you don’t overcrowd and steam the meatballs.

Serve over rice with warmed Romesco Sauce.

* Recipe by Chef Lisa Paul

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