House made pork and beef meatballs, tomato sauce, sheep’s milk cheese crumbles on crispy baguette

In a large bowl, combine ground pork, ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well incorporated.

Mix Meatball Ingredients

Shape the mixture into small meatballs, about 1 inch in diameter.

Form Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from skillet and set aside.

Cook Meatballs

In the same skillet, add olive oil and heat over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Sauté Onion and Garlic

Stir in the canned crushed tomatoes, salt, black pepper, and dried oregano. Bring to a simmer.

Add Tomatoes and Seasonings

Add the cooked meatballs into the sauce and let them simmer for an additional 10 minutes.

Combine with Meatballs

Slice the baguette in half lengthwise and toast it until crispy.

Prepare Baguette

Spoon the meatballs and sauce generously onto the toasted baguette halves.

Assemble Bocata

Sprinkle crumbled sheep’s milk cheese over the meatballs.

Top with Cheese

Garnish with fresh parsley and serve immediately.

bocata de albóndigas

Recipe information

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