Black Pudding Meatballs

Make Ahead – Prepare sauce up to 3 days ahead, cover and refrigerate or freeze as below. Form meatballs up to 1 day ahead using mince and black pudding straight from fridge. Refrigerate on baking sheets, covered loosely with food wrap. Remove from fridge 1 hour before cooking. Reheat sauce in large saucepan until just boiling, reduce to a simmer and add meatballs.

Store – Refrigerate leftovers, covered, for up to 3 days. Reheat gently in saucepan until piping hot.

Freeze – Freeze leftover cooked meatballs in sauce in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above. Freeze sauce only in airtight container for up to 3 months. Defrost overnight in fridge.