1. Soak the bread in the milk in a small bowl for 5–10 minutes. Squeeze the milk from the bread and place the bread in a large bowl. Discard the milk.
2. Add the minced pork and veal, sobrassada, egg, marjoram or oregano and season with salt and pepper. With wet hands, roll the mixture into golf ball–sized balls.
3. Heat 1 tablespoon of the oil in a large frying pan over medium–high heat and fry the meatballs, swirling the pan to help keep them round, for 6–8 minutes, until evenly browned. Remove from the pan and set aside on a plate.
4. Add the remaining oil and the onion and cook for 8–10 minutes, until soft. Stir through the garlic, pimentóns and cinnamon stick and cook for a further 2 minutes, then add the grated tomato. Keep stirring, pour in the wine and simmer until evaporated. Add the mushrooms and continue to cook until beginning to colour. Add the chicken stock and saffron and bring to a rapid simmer. Add the fideo pasta and beans, then reduce the heat to a gentle simmer, cover and cook for 10–12 minutes. Return the meatballs to the pan and continue to cook for 6–8 minutes, until heated through and the pasta is very well cooked.
5. Ladle into serving bowls and stir through the chopped parsley. Serve with lemon wedges on the side and tuck in with some crusty bread.
Recipe from Isla by Emma Warren (Smith Street Books, RRP $49.00), photography by Rochelle Eagle.
