Name: The Wine Library: Meatball smashies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 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

The Wine Library: Meatball smashies

Australian Gourmet Traveller recipe for meatball smashies by Sydney bar The Wine Library.

Serves 8

Prep

20M

Cook

30M

Total

50M

“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

Ingredients

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

Main

1.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).

2.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.