This is a welcome, fresh update from your regular, popular beef meatball recipe. Serve these hearty nuggets with pasta, mashed potato or with crusty bread. Perfectly complemented by our new Spier Seaward Shiraz.
Ingredients: (serves 6)
For the sauce:
• 45 ml olive oil
• 3 cloves garlic, crushed/grated
• 2 cans (800 g) whole Italian tomatoes, blitzed to a smooth pulp
• 10 ml (2 teaspoons) sugar
• salt & pepper, to taste
For the meatballs:
• 30 ml olive oil
• 1 onion, finely chopped
• 1 fennel bulb, finely chopped (save some of the fronds for serving)
• rind of a small lemon, finely grated
• 10 ml smoked paprika
• 1 kg pork mince
• salt & pepper, to taste
Method:
1. Prepare the sauce: heat the oil in a medium pot and fry the garlic over medium heat until golden. Add the smooth tomatoes, sugar, salt & pepper and bring to a boil. Simmer uncovered for about 15 minutes or until reduced by a third. Set aside.
2. Prepare the meatballs: in a wide pan, heat the oil and fry the onions, fennel & lemon rind until it is soft and fragrant. Remove from the heat and transfer to a mixing bowl, adding the smoked paprika, mince salt & pepper. Mix well. Shape into balls (about 4-5 cm in diameter). Using the same pan as before, add more olive oil and fry the meatballs on all sides over medium heat until just cooked. Serve with the warm tomato sauce, scattered with fennel fronds (and pasta/starch of your choice, optionally).
About the wine, Spier Seaward Shiraz:
Beautiful layered aromas of mulberry, violets and subtle pepper and anise. The mid-palate is balanced with concentrated fruit flavours and smooth, dense tannins.