The Wine Library: Meatball smashies


You'll need

250 gm each coarsely minced veal shoulder and pork shoulder 2 eggs 1½ slices day-old sourdough bread, soaked in 125ml milk for 5 minutes 2 tsp good-quality tomato chutney 50 gm finely grated parmesan or pecorino, plus extra to serve 2 tbsp olive oil For dusting: seasoned plain flour 600 ml tomato passata 2 sourdough baguettes, cut into 8, sliced ¾ through and hollowed out

Method

  • 01
  • Combine veal, pork, eggs, bread, chutney and cheese, season to taste and stir to just combine. Roll into 16 balls, place on a tray, cover and refrigerate until firm (30 minutes).
  • 02
  • Preheat oven to 180C. Heat oil in a large frying pan, dust meatballs with flour, then fry, turning occasionally, until golden (3-4 minutes). Spread in one layer in a small roasting pan, cover with passata, season to taste, roast until cooked through (15-20 minutes). Place 2 meatballs in each baguette piece, coarsely crush with a fork, spoon over a little sauce, season to taste, scatter with cheese, serve hot.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

“The syrah we’ve matched to these smashies hails from the tiny hamlet of Ribaudy in the fabled northern Rhône commune of Chavanay – it’s a punchy syrah for those who like to think and drink.” James Hird and Todd Garratt, The Wine Library, Sydney

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2009 Domaine Faury Syrah, Rhône Valley, France.

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