This weekend I’ll be heading to Whelyn Lodges in Castletownbere, where the cast and crew of (the still to be released movie) Ondine stayed whilst filming last August in the Beara Peninsula. My girlfriend is hoping to sleep in the same bed as Colin Farrell once did, whereas as I’m already thinking of food and wine.

Main course has yet to be decided, although dessert (sorry, I couldn’t help myself) and a lovely little appetiser will make the perfect beginning and end. Not only do I have a fierce sweet tooth, but I must confess, I’m an avid carnivore at heart, and home made meatballs just do it for me.

Don’t be put off by the word meatballs. You, like myself, have probably had some pretty horrid experiences in the school canteen with these meat packed globules, but when made at home with fresh, wholesome ingredients, you’ll forget the dog food-like alternatives from a tin can.

Niall’s twist on the traditional spaghetti and meatballs involves a helping of feta cheese to add a little badness to this tasty starter.

You’ll need:

*  1 lb Mince Beef
* 3 1/2 oz crumbled feta
* 1/2 red onion
* 12 mint leaves
* 1 red chilli
* 2 tsp olive oil
* salt and pepper

For a well tailored wine match, it’s got to be the organic Chilean Sierra Grande Cabernet Sauvignon. This weighty red has good tannins, which would be softened that little bit more with rich meat dishes such as this. It also has a pleasent herbaceous edge, with a touch of mint, that would naturally go hand-in-hand.

Video courtesy of Look and Taste