I absolutely love cooking – it really is the perfect way to spend an afternoon.
In winter it’s all about rich heart-warming flavours and beautiful bold wines to match.
So here’s my take on the classic meatballs with a bit of a twist and a delicious red wine to match.
- 2 onions
- 6 garlic cloves
- 2 cans of diced tomatoes
- 1 bunch of parsley
- 1 bunch of basil
- 1 baby chilli
Chop up onion and garlic
Brown off onion then add garlic, stir together until golden put into pot
Add 2 cans of diced tomatoes and let simmer for a few minutes
Add parsley, basil and chilli
Let simmer for 20 minutes – and cool for 30
Blend with stick mixer until you have one smooth consistency.
- Turkey mince
- 2 eggs (beaten)
- 1 cup of cooked quinoa (you can also add a cup of oats as an alternative)
- I cabbage head (shredded)
Chop the cabbage finely, cover with boiling water and let set until soft, drain and set aside.
Chop onions finely
In 1 bowl combine – 1 kg of mince, onions, cabbage, cooked quinoa, 2 beaten eggs
Mix all ingredients in with hands, add salt and pepper to personal flavouring
Mould into medium sized balls
Brown on each side in a pan
Place balls in a pot and cover with sauce
Let simmer for 20 minutes – and Voila!
Wine pairing by Winebubble
A dish as rich as this needs a beautiful full bodied red wine and this Brunello Di Montalcino by Dante Alghieri is perfect with its lush, mature aromas and very long finish.
The wine has notes of oak, chocolate, leather, pepper, ripe plum, black fruits and berries – making it a perfect pair for a beautiful meat dish.