Food and Wine Match: Japanese Meatballs & Peter Lehmann 2016 Portrait Riesling

Fancy an evening at home cooking up a flavoursome meal to enjoy with a great bottle of wine? Then we’ve got just the food and wine match for you.

These Japanese Meatballs, cooked up by culinary Marley Spoons creative director Olivia Andrews, are on the table in just 30 minutes and absolutely delicious. As for the wine, the Peter Lehmann 2016 Portrait Riesling is the perfect match to cut through the rich flavours in the dish and refresh your palate before the next mouthful.

THE WINE: PETER LEHMANN 2016 PORTRAIT EDEN VALLEY DRY RIESLING

APPEARANCE: Delicate green/gold
AROMA: Fresh notes of newly picked apples and limes
FLAVOUR: Elegant, with a crisp, dry finish

 

 

 

 

 


THE DISH: JAPANESE MEATBALLS WITH BROCCOLI AND MISO BUTTER

SERVES 2

INGREDIENTS
150g Sushi rice
20g Ginger
300g Free-range pork mince
40g Panko breadcrumbs
10ml Sesame oil
400g Broccoli
1 x Spring onion
1 x Garlic clove
2 x Tbs. Ponzu sauce
20g Miso paste
150g Corn
Salt and pepper
1 x Egg
Olive oil
30g Softened butter

METHOD

STEP 1 Cook rice Preheat oven to 200C. Line two oven trays with baking paper. Rinse the rice well. Add to the saucepan with the water (see staples list), cover and bring to a simmer over medium heat. Reduce heat to low and cook for 12 mins or until tender and water has absorbed. Turn off the heat and stand, covered, for at least 5 mins.

STEP 2 Make meatball mixture Meanwhile, finely chop the spring onion and garlic. Peel and finely grate the ginger. Place the pork, breadcrumbs, garlic, ginger, sesame oil, egg(s), salt, and most of the spring onion (reserve 1 tbs to serve) in a large bowl. Mix until well combined.

STEP 3 Form meatballs Using wet hands, shape the pork mixture into 4cm balls. Cut the broccoli into florets then place on a lined tray. Drizzle 2 tsp sesame oil, season with salt and pepper and toss to coat. Roast broccoli for 15 mins or until starting to brown, turning halfway through.

STEP 4 Grill meatballs Meanwhile, heat 1 tbs of oil in a large frypan over medium heat and cook meatballs, in batches if necessary, for 5-6 mins, turning, until lightly browned. Transfer to the second lined tray and finish cooking in the oven for 5-6 mins until cooked through.

STEP 5 Brush meatballs Meanwhile, wipe out the frypan with a paper towel and melt the miso, butter and honey in a large saucepan over medium heat. Add the corn kernels, stir to combine and warm through for 1-2 mins. Season with pepper and remove from the heat.

STEP 6 Make miso butter Toss the broccoli and meatballs through the corn and miso butter. Divide rice and meatball mixture among bowls. Scatter over remaining spring onion and drizzle with ponzu sauce to serve.

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