Place the two veal patties in a medium size bowl and break apart into pea size pieces. Add the onion, cracked eggs , milk and spices while reserving the bread crumbs.
Mix ingredients until just combined then transfer to a stand mixer with paddle attachment. Paddle on medium speed for 30 seconds to emulsify the beef, add bread crumbs and mix on low speed for 20 seconds or until incorporated.
Using a 2oz scoop portion out meatballs onto a greased half sheet pan and roll to desired shape.
Place in *350 convection oven on low for 15 minutes, rotate for another 10 and check for internal temp of #165. Once internal temp is achieved reserve.
Sopapilla, take two frozen pieces of dough and cut in half diagonally, fry until golden brown . remove and toss with cinnamon sugar.
Assembly. Place three meatballs in a shallow rimmed bowl or miniature cast iron or ceramic pot. Add 2 oz of sauce to lightly coat meatballs and create a puddle underneath. Place shredded Oaxaca cheese over hot food to melt slightly and place Sopapilla wedges in a fan to the off center of the plate.
