The Wine Library: Meatball smashies

Gourmet~Traveller

Serves: 8

Type: Meatball

Tools

Kitchen friendly view

5 stars - based on 1 reviews

By James Hird and Todd Garratt, The Wine Library, Syd

Preparation method

Serves 8

Prep time 20 mins, cook 30 mins (plus chilling)

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).

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.

Also in this section

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Meatball pita breads

Mediterranean mince tarts for $8

Tomato meatball soup

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