Roy’s famous meatballs

Marty Muddell, affectionately known as Roysie, is a well-known, lovable hospo larrikin who has been serving up great food since the ‘90s.  In 1992, he had Roy’s Famous in Potts Point and went on to live on a farm for 5 years before bringing Roy’s back to Curlewis Street in Bondi in 2005.  An avid surfer, Roysie moved to Sri Lanka in 2014 running a beach restaurant & holiday villas until COVID hit.  With the pandemic, and the unrest in Sri Lanka, he has decided to stay in Sydney and get back into the game in his hometown of Bondi, recently opening Roy’s Famous bar on Glenayr Ave.  The cosy bar is gaining popularity with the locals & visitors, serving up meatballs that have been a firm fave on his menu since the 90’s.

We’re bringing you his recipe here, with a pairing by Yuko from our Potts Point Providore store.  If you head down to Roy’s Famous, you can enjoy the meatballs served up with crusty bread or in their delicious meatball subs.  Goes down a treat with some wine or a cold beer with friends. 

Roy’s Famous Meatballs

 You’ll need:

·       2 slices white sandwich bread

·       ¼ cup milk

·       450gm ground beef & pork

·       1 egg

·       1 garlic clove, finely chopped

·       ¼ cup chopped flat-leaf parsley

·       ½ tsp salt

·       ½ tsp ground fennel

·       ¼ tsp dried oregano

·       ¼ tsp red pepper flakes

Get cooking:

1.     In a food processor, pulse the bread into breadcrumbs and place into a large bowl.  Soak the breadcrumbs in the milk for 5 mins.  Add the remaining ingredients and combine well using your hands.

2.     Working with lightly oiled hands, shape into meatballs using 2 tbsp of the mixture.

3.     Place the meatballs in the tomato sauce, cover & cook for 10 mins over medium-low heat, turning them a few times during cooking.  Uncover & continue cooking for 10 mins or until cooked through.

4.     Serve with blanched rapini, pasta or fresh bread.

Tomato sauce:

·       3 garlic cloves, chopped

·       1 bay leaf

·       ¼ tsp red pepper flakes

·       2 tbsp olive oil

·       1 can whole plum tomatoes 

Get cooking:

1.     In a large non-stick skillet over med-high heat, slightly brown the garlic in the olive oil with the bay leaf & red pepper flakes.

2.     Add the tomatoes & simmer for 30 mins.

3.     When they begin to break down, coarsely crush the tomatoes using a potato masher or back of a large spoon.  Season with salt & pepper.  Keep warm.

Wine Pairing by Yuko Namekawa [Potts Point Providore]

“Chianti is not the only grape on the throne when it comes to pairing with tomato sauce and meatballs. Here’s another great pick with meaty herby but less saucy meatballs. Montepulciano d’Abruzzo is rich, dark, intense and fat with an enormous mouthfeel, so you’re going to need a lot of beefy meatballs to tame this inky wine. Loaded with notes of earth, spice, liquorice, black pepper and leather, Montepulciano d’Abruzzo is a classic old-world Italian red wine that will go great with meatballs and any spaghetti or bread packed with herbs and spices.”

Il Vino dal Tralcetto Montepluciano d’Abruzzo 2020 by Cantina Zaccagnini $39.99 / $35.99 (case price)

“On top of those earthy and spicy flavours, Montepulciano delivers notes of blackberry, dark plum, blackcurrant, cedar spice, mocha and a hint of smoky flavours that will keep you refreshed throughout your meal.

I gently suggested that Chianti is not the only varietal that goes well with meatballs and tomato sauce. Yet I never meant to deny how Sangiovese’s character matches it. Yes, Sangiovese. It’s indigenous to Tuscany and is high in acidity, and medium in tannin, so it jives so well with recipes like Roy’s Meatballs. Tannin breaks down protein molecules, so it will make your meatballs taste even more savoury. Meanwhile, that high acidity ensures your wine will not clash with the tomato sauce used to liven up your pasta or sauce-soaked bread.

So, is the second suggestion therefore Chianti..? No, it is Brunello di Montalcino. It’s been said the King of Italian red is Barolo and the Queen is Brunello di Montalcino, from Southern Tuscany, must be 100% Sangiovese while Chianti is allowed to blend with French or Italian other grapes. In poor vintage, it can be declassified from DOCG by the producers’ decision. The quality is guaranteed.”

Poggio Nero Brunello di Montalcino $109.99 / $99.99 (case price)

“Generous and complex aroma with a spicy note and well-integrated oak character in the very healthy and rich red fruit, with hints of cherry, plum and herbs. Full-bodied, balanced taste, very fresh and with a silky tannin structure softened by creamy spicy oak, hints of dark cherries and herbs. The wine has been aged for a total of four years. The first three years in large oak barrels made of Slavonian oak, followed by one year of bottle ageing.”

About Yuko…

She has come to us with 14 years’ experience in hospitality as the restaurant manager at various venues in Eastern Sydney – predominantly Potts Point and Darlinghurst.

Yuko loves the people in the area and the wine. Seeking a new career in wines through studying WSET level 2 and 3, she thought Potts Point Providore would be the perfect fit for what she loves.  “and yes, I can still see loads of loved people and be influenced by amazing wines through my work at the store/cafe.”

ROY’S FAMOUS

154 Glenayr Avenue Bondi Beach

4pm til close WED to MON [closed on Tuesdays so Roysie can get his beauty sleep]

Follow him here @roys.famous