Clarkey's Italian Style Meatballs
Our 2021 Single Wire Shiraz is a sensory sensation. Layers of dark fruits, spice, smoked meats with fine French oak and silky tannins. It has great structure, elegance and opulence, and we believe the perfect pairing for this wine is Italian style meatballs. And the beautiful thing about this recipe is it's simplicity. Thanks Clarkey, for delivering another delicious gem!
Serves: 4-6
Prep Time: 20 minutes
Cooking Time: 30 minutes
PAIR WITH
INGREDIENTS
Meatballs
- 400g good beef mince
- 200g pork mince
- 1 cup sourdough bread (soaked in water)
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 4 tablespoons olive oil
- 150ml good passata
- 80g fine grated Reggiano
- 6g salt, 2g black pepper
- 1/4 bunch chopped parsley
- 1 tea spoon dried oregano
- 1 egg
Sauce
- 750ml good passata
- 1/2 onion finely chopped
- 1 small red capsicum diced
- 2-4 cloves garlic finely chopped
- 80ml olive oil
- 1 teaspoon sugar
- Salt & pepper to taste
METHOD
- Sauté onion and garlic in olive oil, add passata, and cook on low heat until reduced by half, then cool.
- Mix mince, bread (squeeze out excess water), and the rest of ingredients. Roll into balls large or small, place in grease proof paper lined deep baking tray.
- Now to make the sauce! Sauté onion, garlic, capsicum in olive oil until soft, add passata, sugar and season. Bring to the boil and simmer for five minutes, then pour over meat balls and bake, covered at 180c for approximately 20 minutes.
- To serve, cook your favorite pasta or eat them on their own. Garnish with fresh basil and shaved Reggiano.
- Serves 4-6 depending how hungry you are!