Nigella Black Pudding Meatballs combine minced beef, black pudding, and flavorful herbs with a rich tomato sauce. This recipe takes 1 hour and 10 minutes to prepare and serves 4.
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🧡 Why You’ll Love This Black Pudding Meatballs Recipe:
- Rich Flavor: The combination of minced beef and black pudding creates a deep, savory taste.
- Simple Ingredients: Uses common ingredients that are easy to find at your local grocery store.
- One-Pot Meal: Minimal cleanup required since everything cooks in one pot.
❓ What Is Nigella Black Pudding Meatballs Recipe?
Nigella’s Black Pudding Meatballs mix minced beef, black pudding, garlic, herbs, oats, and eggs, simmered in a tomato sauce made with onions, tomatoes, and Worcestershire sauce.
🥩 Nigella Black Pudding Meatballs Ingredients
For The Tomato Sauce
- 2 onions (approx. 300g / 2½ cups, roughly chopped)
- 45 grams beef dripping or 3 tablespoons olive oil
- 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 (at room temperature)
🧆 How To Make Nigella Black Pudding Meatballs
- Take the minced beef and black pudding out of the fridge to warm up while you start the sauce. Pour 400ml / 1⅔ cups of cold water into a measuring jug and keep it near the stove.
- To make the sauce, peel and chop the onions roughly. Melt the dripping or warm the oil in a large pot over medium heat. Add the onions and cook for about 15 minutes until they start to soften and turn golden.
- While the onions are cooked, peel and chop the garlic. Chop some parsley too. Once the onions are ready, add the garlic, parsley, dried thyme, and tomatoes to the pot. Pour in the water from the jug.
- Stir in the tomato purée, Worcestershire sauce, and salt. Turn up the heat until it boils, then reduce to a simmer for 10 minutes.
- Now, let’s make the meatballs. Mix the minced beef and crumbled black pudding in a bowl. Add garlic, parsley, chives, dried thyme, salt, pepper, chili flakes, oats, and eggs. Mix well.
- Roll the mixture into walnut-sized meatballs and place them on a baking sheet or large board.
- Add the meatballs to the sauce in the pot, arranging them in circles. Cover and simmer for 15 minutes.
- Remove the lid, gently stir the pot, and simmer uncovered for another 15 minutes until the meatballs are cooked and the sauce thickens.
- Taste the sauce and adjust the seasoning if needed. Let it sit off the heat for 5-10 minutes.
- While waiting, chop some chives and parsley for garnish. Serve the meatballs with bread or colcannon, and enjoy!
💭 Recipe Tips
- Use Fresh Herbs: Enhance flavor by using fresh parsley and chives.
- Proper Mixing: Ensure ingredients are well-combined for consistent meatballs.
- Adjust Seasoning: Taste sauce and adjust seasoning before serving.
🍞 What To Serve With Black Pudding Meatballs?
Serve Black Pudding Meatballs with crusty bread, colcannon, fresh salad or steamed vegetables,pasta, rice, or polenta.
🎚 How To Store Leftover Black Pudding Meatballs
- In the fridge: Store leftover black pudding meatballs in an airtight container for 3 days.
- In the freezer: Store leftover black pudding meatballs in a container for 3 months.
🥵 How To Reheat Leftover Black Pudding Meatballs
- In the oven: Reheat leftover black pudding meatballs for 5 minutes at 350°F.
- In the microwave: Heat leftover black pudding meatballs on high for 2-3 minutes.
- On the stove: Simmer leftover black pudding meatballs on low heat for 5 minutes.
- In the air-fryer: Reheat leftover black pudding meatballs for 3 minutes at 350°F.
FAQ’S:
How Can I Make The Meatballs Spicier?
To make the meatballs spicier, increase the amount of dried chili flakes in the mixture. You can also add a dash of hot sauce or finely chopped fresh chilies for an extra kick.
How Do I Prevent The Meatballs From Falling Apart?
To prevent the meatballs from falling apart, ensure the mixture is well combined. The eggs and porridge oats act as binders, so mix thoroughly until everything is evenly incorporated.
How Do I Adjust The Seasoning If It’s Too Salty?
If the meatballs or sauce are too salty, you can balance the flavor by adding a small amount of sugar or more tomatoes to the sauce.
What Should I Do If My Sauce Is Too Thick?
If the tomato sauce is too thick, gradually add a small amount of water or broth while stirring until it reaches the desired consistency.
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Nigella Black Pudding Meatballs Nutrition Fact
- Calories: 430
- Total Fat: 39g
- Saturated Fat: 15g
- Polyunsaturated Fat: 3.9g
- Monounsaturated Fat: 18g
- Cholesterol: 136mg
- Sodium: 771mg
- Total Carbohydrates: 1.5g
- Dietary Fiber: 0g
- Sugars: 1.5g
- Protein: 17g
- Calcium: 6.8mg
- Iron: 7.3mg
- Potassium: 43.1mg
- Caffeine: 0mg
Nigella Black Pudding Meatballs
Description
Nigella Black Pudding Meatballs combine minced beef, black pudding, and flavorful herbs with a rich tomato sauce. This recipe takes 1 hour and 10 minutes to prepare and serves 4.
Ingredients
For The Tomato Sauce
For The Meatballs
Instructions
- Take the minced beef and black pudding out of the fridge to warm up while you start the sauce. Pour 400ml / 1⅔ cups of cold water into a measuring jug and keep it near the stove.
- To make the sauce, peel and chop the onions roughly. Melt the dripping or warm the oil in a large pot over medium heat. Add the onions and cook for about 15 minutes until they start to soften and turn golden.
- While the onions are cooked, peel and chop the garlic. Chop some parsley too. Once the onions are ready, add the garlic, parsley, dried thyme, and tomatoes to the pot. Pour in the water from the jug.
- Stir in the tomato purée, Worcestershire sauce, and salt. Turn up the heat until it boils, then reduce to a simmer for 10 minutes.
- Now, let’s make the meatballs. Mix the minced beef and crumbled black pudding in a bowl. Add garlic, parsley, chives, dried thyme, salt, pepper, chili flakes, oats, and eggs. Mix well.
- Roll the mixture into walnut-sized meatballs and place them on a baking sheet or large board.
- Add the meatballs to the sauce in the pot, arranging them in circles. Cover and simmer for 15 minutes.
- Remove the lid, gently stir the pot, and simmer uncovered for another 15 minutes until the meatballs are cooked and the sauce thickens.
- Taste the sauce and adjust the seasoning if needed. Let it sit off the heat for 5-10 minutes.
- While waiting, chop some chives and parsley for garnish. Serve the meatballs with bread or colcannon, and enjoy!
Notes
- Use Fresh Herbs: Enhance flavor by using fresh parsley and chives.
Proper Mixing: Ensure ingredients are well-combined for consistent meatballs.
Adjust Seasoning: Taste sauce and adjust seasoning before serving.
Nigella Black Pudding Meatballs