Let's Eat: Pork and bean meatballs from Bowl & Barrel

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Bowl & Barrel chef Luis Santana demonstrates how to make pork and bean meatballs. (KTRK)

It's time for a new twist on meatballs! Learn how to make delicious pork and bean meatballs from Bowl & Barrel in CityCentre.

THE PANADA:
  • 5 oz. baguette, crust cut off
  • 2 tbsp + 1 tsp whole milk
  • 1 large egg
  • 2 tbsp vegetable oil or lard
  • 2 each roasted garlic cloves, smashed


Place all panada ingredients in a food processor and chop until a coarse paste is formed.

EVERYTHING ELSE:
  • Ground pork (80/20)
  • 1 1/2 tsp kosher Salt
  • 1 tsp black pepper
  • 2 tbsp fresh cilantro, finely chopped


Preheat oven to 350 degrees.

In a large mixing bowl, combine the panada with everything. Use clean hands to fold and knead the ingredients together thoroughly.

Roll into small meatballs. Deep fry meatballs for one minute to sear the exterior and help retain shape. Cook meatballs in the oven for six to eight minutes. Enjoy!

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