- 1 pound ground beef lean
- 1 pound ground pork lean
- 1 cup olive oil
- 2 egg
- 2 cups parmesan cheese grated
- 2 cups pork chicharrones crushed
- 1 clove garlic minced
- salt to taste
- pepper to taste
Every cook has a go-to meatball up their sleeve - I do too! But I took the basic recipe and gave it a Latin twist with this chicharrón meatballs combination that is SO deliciously crunchy on the outside, but soft on the inside.
Before I prepared this meatball recipe for the first time I was sure it would taste great, but I didn't think it would become my favorite meatball. It most certainly did.
Chicharrón is a dish popular in Spain and Latin America and very similar to pork rinds. It's fried pork skin or pork belly cut into crispy, crunchy, mouthwatering pieces. This chicharrón meatball recipe, however, calls for the chicharrón that you find in a bag, already prepared at your local Latin grocery store - just look for "Fried Pork Skins" and you're ready to go.
Even the most advanced meatball aficionados become fans!