RECIPE AND NEW WINE ALERT: Meatballs With Spier’s Seaward Wine

Brrrrrr!  The weather is cold in most parts of the country but guess what, a new delicious recipe paired up with a vibrant wine is all the body and soul needs to get warmed up and revived.

This recipe is a welcome update on your regular beef meatball recipe. Serve these hearty nuggets with pasta, mashed potato or crusty bread. They pair wonderfully with Spier’s new Seaward Shiraz.

About Spier Seaward Shiraz 2017

High-quality Shiraz grapes were selected from Darling, Durbanville and the southern side of Stellenbosch for this wine. Having matured for 14 months in a mixture of first, second and third fill oak barrels, the Shiraz has beautifully layered aromas of mulberry, violets, and plum supported by infused allspice. The palate has richness with good length and smooth tannins. Enjoy with your favourite cut of grilled red meat and root vegetables or vegetarian moussaka.

The Seaward range is exclusively available from the Spier wine shop and in stores nationwide from July 2019.

For more info, please visit;

https://www.spier.co.za/wine/wine-ranges/seaward

Pork & Fennel Meatballs with Tomato Sauce

Serve: 6

Ingredients

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 and 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 and pepper to taste

Method

1. Prepare the sauce: heat the oil in a medium-sized pot and fry the garlic over medium heat until golden.
2. Add the smooth tomatoes, sugar, salt, and pepper and bring to a boil. Simmer uncovered for about 15 minutes or until reduced by a third. Set aside.
3. Prepare the meatballs: in a wide pan, heat the oil and fry the onions, fennel and lemon rind until they are soft and fragrant.
4. Remove from the heat and transfer to a mixing bowl, adding the smoked paprika, mince, salt, and pepper. Mix well.
5. Shape into balls (about 4-5cm 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.
6. Serve with the warm tomato sauce, scattered with fennel fronds. Optionally, serve with pasta/starch of your choice.