“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
- 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
- 1Combine 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).
- 2Preheat 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.