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

Skip to Recipe

“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.