Black Pudding Meatballs

Name: Black Pudding Meatballs
Yield: Serves 4–6 (or 1 person 4–6 times)
Ingredients: 400 ml cold water; 2 onions (approx. 300 g); 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt); 2 teaspoons Worcestershire sauce (gluten-free if necessary); 1 x 15 ml tablespoon tomato purée; 1 teaspoon dried thyme; 3 x 15 ml tablespoons finely chopped flat-leaf parsley; 2 fat cloves of garlic; 45 g beef dripping or 3 x 15 ml tablespoons olive oil; 45 g beef dripping or 3 x 15 ml tablespoons olive oil; 2 large eggs, at room temperature; 2 x 15 ml tablespoons porridge oats (not jumbo, gluten-free if necessary); ¼ teaspoon dried chilli flakes; A very good grinding of pepper; 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt); 250 g black pudding (gluten-free if necessary); 500 g minced beef (not low fat); 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Cook, Eat, Repeat

By Nigella Lawson

Published 2020

About

I’m not sure that these beauties, bobbing about in their cheerfully red tomato sauce, count as brown food exactly, but I decided they belonged here since they are probably going to be fully appreciated only by true brown-food lovers. Even unapologetic meat eaters can be disgusted by the dark mysteries of blood. And while it’s not entirely rational, our emotional responses so rarely are. Besides, I make no attempt now to convince anyone about these: I love them too much to waste making them

Ingredients

Main course

Ingredients

Method