Chef's Recipes

The Wine Library: Meatball smashies

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

By James Hird & Todd Garratt
  • Serves 8
  • 20 mins preparation
  • 30 mins cooking plus chilling
The Wine Library: Meatball smashies
The Wine Library: Meatball smashies

“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
  • 600 ml tomato passata
  • 2 sourdough baguettes, cut into 8, sliced ¾ through and hollowed out


  • 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.

  • Author: James Hird & Todd Garratt