Fillete Rusos

Veal and Pork Rissoles with Sherry Sauce


Preparation info

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By Frank Camorra and Richard Cornish

Published 2007

  • About

This is my comfort food. This is the dish I asked mum to make for me when I was growing up. She learned the recipe from her mum. It’s a cheap and delicious way to feed a family using cheaper cuts of meat, bulking it up with some bread and giving it a delicious flavour with the sherry sauce. But you don’t think of that when you’re 10 years old, hungry and have just come home from football practice; you think of getting out of your wet jumper and tucking into those moist spicy meatballs and hot rich sauce.


  • 200 g (7 oz) 2-day-old pasta dura or other firm crusty bread, crusts removed and torn into chunks
  • 250 ml (9 fl oz/1 cup) milk
  • 1 kg (2 lb 4 oz) minced (ground) veal
  • 500 g (1 lb 2 oz) minced (ground) pork
  • 3 garlic cloves, finely chopped
  • 1 handful flat-leaf (Italian) parsley, roughly chopped
  • 1 tablespoon freshly grated nutmeg
  • 80 ml ( fl oz/ cup) white wine
  • 2 eggs
  • seasoned plain (all-purpose) flour, to coat
  • 100 ml ( fl oz) olive oil
  • 2 brown onions, finely diced
  • 6 bay leaves
  • 1 tablespoon Spanish sweet paprika
  • 2 garlic gloves, extra, finely chopped
  • 3 carrots, diced
  • 500 ml (17 fl oz/2 cups) fino sherry or dry white wine
  • 300 g (10½ oz/2 cups) peas, blanched


To make the rissoles, soak the bread in the milk for 5 minutes. Squeeze as much of the milk as you can out of the bread. Discard the milk. Break apart the bread into fine pieces and put into another bowl.

Add the veal and pork to the bread. Mix together well with very clean hands. Add the garlic, parsley, nutmeg, wine, eggs and 1 tablespoon each of salt and freshly ground black pepper. Mix well with your hands until the mixture is of uniform consistency.

Shape into 16 rissoles — each should weigh roughly 120 g ( oz) and measure about 8 cm ( inches) in diameter and 2.5 cm (1 inch) in height. Lightly coat each rissole in the seasoned flour.

Heat half of the olive oil in a large heavy-based saucepan over medium–high heat. Cook the rissoles for 2–3 minutes each side until browned, seasoning each side. Put on a tray or plate, cover with foil and set aside.

Once all the rissoles have been browned, add the remaining oil to the pan with the onion, bay leaves, paprika and extra garlic. Cook for 5 minutes, or until the onion has softened, stirring occasionally. Add the carrot and cook for 15 minutes, or until the carrot has softened slightly and is starting to brown, stirring occasionally.

Increase the heat to high, add the sherry and stir with a wooden spoon, scraping up any cooked-on bits from the bottom of the pan. Allow the sherry to boil for 1 minute then add 1.5 litres (52 fl oz/6 cups) water and bring to the boil. Reduce to a gentle simmer, place the rissoles in the pan, cover and cook for 45 minutes. Add the peas and cook for a further 5 minutes.

Remove the rissoles from the pan, cover with foil and set aside. Increase the heat to high and cook the sauce for 30 minutes until thickened to a coating consistency. Return the rissoles to the pan and cook for a few minutes to heat through before serving.