Chefs' Recipes

The Wine Library: Meatball smashies

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

The Wine Library: Meatball smashies

William Meppem

“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




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.

This recipe is from the September 2011 issue of .

Drink Suggestion: 2009 Domaine Faury Syrah, Rhône Valley, France.


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