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	<title>Design News &#187; seaward shiraz</title>
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		<title>Meatballs with Spier’s new Seaward wine!</title>
		<link>http://designnews.co.za/meatballs-with-spiers-new-seaward-wine/</link>
		<comments>http://designnews.co.za/meatballs-with-spiers-new-seaward-wine/#comments</comments>
		<pubDate>Thu, 20 Jun 2019 13:16:18 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[best wine]]></category>
		<category><![CDATA[cape town restaurants]]></category>
		<category><![CDATA[seaward shiraz]]></category>
		<category><![CDATA[Spier]]></category>

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		<description><![CDATA[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. This recipe serves 6.  Pork &#38; Fennel Meatballs with Tomato Sauce Serve with Spier Seaward Shiraz 2017 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 Prepare the sauce: Heat the oil in a medium-sized pot and fry the garlic over medium heat until golden. 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. Prepare the meatballs:  In a wide pan, heat the oil and fry the onions, fennel and lemon rind until they are soft and fragrant. Remove from the heat [...]]]></description>
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