Name: Nigella Black Pudding Meatballs Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 2 onions; 45 grams of beef dripping; 2 fat cloves of garlic; 3 x 15ml tablespoons flatleaf parsley (finely chopped); 1 teaspoon dried thyme; 2 x 400 grams tins of chopped tomatoes; 1 x 15ml tablespoon tomato puree; 2 teaspoons Worcestershire sauce (gluten-free if necessary); 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt); 500 grams minced beef (not low fat); 250 grams black pudding (gluten-free if necessary); 2 fat cloves of garlic; 3 x 15ml tablespoons finely chopped parsley (plus more to serve); 2 x 15ml tablespoons finely chopped chives (plus more to serve); 1 teaspoon dried thyme; 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt); A very good grinding of pepper; ¼ teaspoon dried chilli flakes; 2 x 15ml tablespoons porridge oats (not jumbo, gluten-free if necessary); 2 large eggs

This delicious Black Pudding meatball recipe from Nigella Lawson is a hearty, comforting meal that’s easy to make and full of flavor. With juicy beef meatballs and a rich, savory tomato sauce, it’s the perfect cozy dinner. You can easily adapt it with common ingredients, making it a versatile family favorite!

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Ingredients Needed:

For the tomato sauce:

2 onions
45 grams of beef dripping
2 fat cloves of garlic
3 x 15ml tablespoons flatleaf parsley (finely chopped)
1 teaspoon dried thyme
2 x 400 grams tins of chopped tomatoes
1 x 15ml tablespoon tomato puree
2 teaspoons Worcestershire sauce (gluten-free if necessary)
2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)

For the meatballs:

500 grams minced beef (not low fat)
250 grams black pudding (gluten-free if necessary)
2 fat cloves of garlic
3 x 15ml tablespoons finely chopped parsley (plus more to serve)
2 x 15ml tablespoons finely chopped chives (plus more to serve)
1 teaspoon dried thyme
2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
A very good grinding of pepper
¼ teaspoon dried chilli flakes
2 x 15ml tablespoons porridge oats (not jumbo, gluten-free if necessary)
2 large eggs

How To Make Black Pudding Meatballs?

Cook the Sauce: in a large pan, melt beef dripping (or warm olive oil) and cook the onions for 15 minutes until soft and golden. Add garlic, parsley, thyme, tomatoes, tomato puree, Worcestershire sauce, and salt. Stir, bring to a boil, then simmer for 10 minutes.
Prepare the Meatballs: mix minced beef and crumbled black pudding in a bowl. Add garlic, parsley, chives, thyme, salt, pepper, chili flakes, oats, and eggs. Shape into walnut-sized meatballs.
Cook the Meatballs: drop the meatballs into the sauce. Cover and simmer for 15 minutes. Remove the lid, stir gently, and simmer for another 15 minutes.
Serve: taste and adjust seasoning. Let rest for 5-10 minutes before serving. Garnish with extra parsley or chives. Enjoy with bread, butter, or colcannon.

Recipe Tips:

Use full-fat beef mince: For tender meatballs, use regular beef mince instead of lean. The fat keeps them moist.
Rest the meatballs: Let the meatballs sit for 10 minutes before cooking. This helps them hold their shape.
Cook the sauce slowly: Let the sauce simmer on low heat to bring out the best flavors.
Taste before serving: Taste the sauce and meatballs and adjust the seasoning if needed.
Fresh herbs are key: Top with fresh parsley and chives for extra flavor and color.

How To Store & Reheat Leftovers?

Refrigerate: Cool the leftovers to room temperature and store in an airtight container in the fridge for up to 3 days.
Freeze: Cool the meatballs and sauce, then store in an airtight container or freezer bag for up to 3 months.
Reheat: Heat the meatballs and sauce in a pan over medium heat for 10-15 minutes, stirring occasionally.

Nutrition Facts:

Calories: 429.8 kcal
Total Fat: 39.1g
Saturated Fat: 15.2g
Cholesterol: 136.1mg
Sodium: 771.1mg
Potassium: 43.1mg
Total Carbohydrate: 1.46g
Dietary Fiber: 0g
Sugars: 1.46g
Protein: 16.56g

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