The Wine Library: Meatball smashies

AT A GLANCE

  • Serves 8 people

  • 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
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.

Recipe:

JAMES HIRD AND TODD GARRATT, THE WINE LIBRARY, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK AND LISA FEATHERBY

Drinking Suggestion:

2009 DOMAINE FAURY SYRAH, RHÔNE VALLEY, FRANCE.

View Full Site