This Week We're Loving
Beyond the Wilderness Pinot Noir
So Michael Weldon is cooking Lamb and Currant Meatballs with Spiced Tomato Sauce
Ingredients
Meatballs
500g Lamb mince
1 onion, diced
1tsp cumin
¼ bunch pf parsley, chopped
1 slice of sour dough, soaked in a splash of Beyond the Wilderness pinot noir
½ cup ricotta
¼ cup currants
Pinch Sea salt
Pinch Black peppers
Tomato Sauce
1 bottle passata
1tsp salt
1tb olive oil
½ tsp chilli flakes
Pinch of sea salt
Garnish
Parsley
Parmesan cheese
Crusty sourdough bread
Method
- In a bowl mix together the passata with the chilli flakes, olive oil and sea salt.
- In a bowl combine the meatball ingredients and mix. Roll into golf ball sized meatballs and place into a frypan with a drizzle of oil over a medium heat. Cook until golden on the outside.
- Pour half the spiced passata into an oven safe baking dish, ideally one you can serve the meatballs in. Add in the meatballs and top with the remaining passata. Place into a 180 deg c oven and bake for 15 minutes.
- Serve the meatballs in the tomato sauce. Garnish with parsley leaves, extra currants and a fresh grating of parmesan.
Finish with a glass of Beyond the Wilderness Pinot Noir
Cheers!
