Easy Black Pudding Meatballs Recipe

Pork and black pudding meatballs in a beer and tomato sauce served with mashed potato.

Easy Black Pudding Meatballs Recipe

Hearty minced pork and black pudding meatballs seared and then simmered in a rich tomato and beer sauce, they're perfect for a winter warmer, and sure to become a firm favourite.

Course Pork Recipes

Cuisine British

Keyword black pudding meatballs, homemade meatballs in tomato sauce, meatballs with black pudding, pork and black pudding

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Calories 811kcal

Author Brian Jones

Ingredients

For the Meatballs:

200 g Black Pudding 7oz
200 g Minced Pork 7oz
1 Small-Medium Onion 100g
¼ teaspoon Salt
½ teaspoon Freshly Ground Black Pepper
½ teaspoon Dried Thyme
1 tablespoon Plain Flour

For the Beer Sauce:

250 ml Beer 1 Cup (I use Newcastle Brown Ale)
2 tablespoon Cooking Oil
2 Garlic Cloves
200 g Tomato Passata ¾-1 cup
2 tablespoon Worcestershire Sauce
1½-2 tablespoon Honey
Pinch of Salt to taste
Fresh chives to serve

Instructions

Remove the skin from the black pudding then crumble it into a medium mixing bowl, you want a fairly fine crumb, but don't worry about a few larger lumps.
Add the minced pork, salt, pepper, thyme and flour to the bowl.
Peel and grate the onion then squeeze out most of the water and add it to the bowl, then mix to combine thoroughly.
Form 10 meatballs, using wet hands helps with this, then place them on baking parchment and allow them to firm up in the fridge for 15 minutes. The meatballs should be around 45-50g each or 40-45mm (1½-1¾").
Whilst the meatballs are resting heat a small (15cm or 6") saucepan over a high heat, add the beer and reduce it by two-thirds. This will take 10-12 minutes.
Heat the oil in a 25cm or 10" frying pan over a medium-high heat. Add the meatballs and cook until nicely coloured on all sides, then remove and set aside for a minute or two.
Return the frying pan to a medium heat, then bash the garlic cloves with the heel of your hand and add them to the oil and cook for a minute or two.
Pour in the reduced beer, tomato passata, Worcestershire sauce and honey, stir, then have a taste and add salt to taste.
Pop the meatballs back into the pan, roll them around in the sauce and then add a lid and cook on low for 15-20 minutes.
Serve with lots of snipped chives.

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