This is a great take on a meatball, with the black pudding giving the meat and the sauce a bit of a kick. It's a bit stew-like and I found the balls did crumble a bit. Next time I'm going to brown them first despite the original recipe advising not to. It yeilds a lot of meatballs so I would make the raw meatballs and freeze some for later at that point, I couldn't do this as my meats were previosuly frozen so I froze batches once cooked.
Ingredients
Tomato Sauce
2 onions, roughly chopped
45g beef dripping
2 cloves of garlic, minced
2 tbsp parsley leaf
1 tsp dried thyme
2 x 400g tins of chopped tomatoes
1 tbsp tomato puree
2 tsp Worcestershire sauce
2 tsp sea salt flakes
400ml water
Meatballs
500g minced beef (not low fat)
250g black pudding
2 cloves of garlic, minced
2 tbsp parsley leaf
2 tbsp finely chopped chives
1 tsp dried thyme
2 tsp sea salt flakes
A pinch of pepper
2 tbsp porridge oats (not jumbo)
2 large eggs (at room temperature)
Method
Take the minced beef and black pudding out of the fridge to bring to room temp.
Combine the black pudding and mince.
Add the garlic, parsley, chives, thyme, salt and pepper.
Sprinkle over the oats, crack in the eggs and mix together with your hands.
Roll walnut-sized lumps of the mixture between your palms to make meatballs.
Melt the dripping in a large heavy-based pan, add the onion and cook for about 15 mins until beginning to soften.
Stir in the thyme, parsley and garlic and stir.
Add the tomatoes and the water.
Stir in the tomato purée, Worcestershire sauce and salt and bring to the boil.
Once boiling, turn down the heat and leave to simmer for 10 mins.
Drop the meatballs into the sauce, easing them in gently covering them in the sauce and then bring to a boil.
Put the lid on, turn the heat down a bit, and let it simmer for 15 mins.
Take off the lid, stir gently then simmer uncovered for another 15 mins.
Leave off the heat for 5-10 mins then serve.
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