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Wednesday, 15 December 2010


Meatballs are brilliant, put in any flavour you want, make it as spicy as you please, coat in semolina, fill with cheese or, use different types of mince.
The only difference here is that I have used a red wine based sauce and a vinegar with the bread when it was toasted. Try pouring the sauce over some cooked pasta and finishing with the meatballs on top for a more substantial meal or, bung toothpicks in them and take them around as canapes with the sauce for dipping.

750g premium beef mince
1 tbs each of chopped parsley and sage
1 handful of copped basil
2 cloves garlic chopped
1/2 a chopped onion and sauteed
2 tbs crumbled feta
1/2 a chopped onion raw
1 beaten egg
1/2 cup bread crumbs
2-3 tbs tomato paste
1 cup red wine
1 cup stock
1-2 tsp sugar
Slices of turkish bread/ciabatta
Balsamic or cherry vinegar for drizzling
Extra virgin olive oil for drizzling
olive oil

Combine meat, sage, parsley, half the garlic, the sauteed onion, egg, feta, breadcrumbs, salt and pepper and mix until well combined. Coat your hands in olive oil and form the mixture into even sized, bite sized balls, coating your hand with olive oil as you go. Shallow fry the meat balls in batches over a medium-high heat until coloured but not cooked. Set aside.
Add remaining raw onion and garlic and saute. When fragrant and translucent add wine to deglaze. When the wine has reduced to about a third add the stock, tomato paste, meatballs and sugar to taste and cook over a medium heat to reduce. Just before serving, add the chopped basil and stir through.
Drizzle the extra virgin olive oil and cherry vinegar over the bread slices and toast until golden.
Serve in warmed bowls with bread in the middle of the table for dipping/mopping.

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