Whitehall Lane Tre Leoni & Savory Meatballs

Meatballs and Whitehall Lane Tre Leoni

Savory on the outside, juicy on the inside. These meatballs are mixed with chopped almonds and black olives to jazz up the texture and match with the darker notes of Whitehall Lane's Tre Leoni. Served with a quick and easy homemade sauce made with a dash of red wine (you are going to have to part with a bit of Tre Leoni for this one).

Serves 4 people / cooking time: 20 minutes

■ Ingredients
400g ground beef
1/4 of an onion
1 egg
30g almonds
Black olives pitted 30g
A Bread crumbs 30g
A 1/2 teaspoon (about 3 grams) of salt
A Pinch of black pepper
B 3 Tablespoons each of ketchup and Worcestershire sauce
B 2 Tablespoons of red wine
B 15g of butter
1 tbsp. olive oil + 1 tsp.
Adequate amount of flour

■ Instructions
1. Roughly chop the almonds and fry them fragrantly in a pan and let them cool. Finely chop the onion and fry it in a frying pan with a teaspoon of olive oil until it becomes soft. Allow to cool. Roughly chop the black olives.

2. Put the ground beef, egg, items from step 1 and [A] in a bowl and mix with your hands until sticky. Divide into 16 equal parts. Roll into balls and dust lightly with flour.

3. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Roll meatballs gently to brown all over. Reduce heat to low, cover, and steam until cooked through, 3 to 4 minutes. Remove to a plate and wipe the pan with kitchen paper.

4. Pour [B] into the frying pan and reduce to a simmer over medium heat.

■ Tips
After frying the almonds and onions, spread them out on a flat plate and place an ice pack under the plate to cool them quickly.