Mini Yorkshire puddings with meatballs

  • Main
  • medium
  • 4
  • 1 hour 50 minutes

PT1H50M

First published in 2015
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Ingredients

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Imperial

Meatballs

Tomato sauce

Mini Yorkshire puddings

  • 125g of plain flour
  • 2 eggs
  • 125ml of water
  • 100ml of milk
  • 20ml of olive oil

Potato dippers

1
For the tomato sauce, chop the tomatoes and add to a pan with the white wine vinegar, sugar and a pinch of salt and pepper
2
Cook on a low heat for approximately 1 hour. Then, pass the mixture through a fine strainer and set aside to keep warm
3
For the Yorkshire puddings, add the flour to a bowl and make a well in the centre
  • 125g of plain flour
4
Crack the eggs into the well and whisk, adding the water and milk gradually. Once combined, pass through a fine strainer and set aside to rest while you make the dippers
  • 2 eggs
  • 125ml of water
  • 100ml of milk
5
For the dippers, preheat the oven to 190°C/gas mark 5. Peel and chop the potatoes into wedges. Coat the wedges in olive oil and rosemary leaves, lay on a baking tray and roast for 20 minutes
6
To make the breadcrumbs for your meatballs, rip the brown bread into small chunks and place in a food processor. Pulse until fine
  • 200g of brown bread
7
For the meatballs, mix all of the ingredients together and form into 4 equally-sized balls
8
Poach in gently simmering chicken stock for 3-4 minutes, or until cooked through
  • 1000ml of chicken stock
9
To finish the Yorkshire puddings, fill each hole of a muffin tin with a little vegetable oil and heat in the oven for 10 minutes
  • 20ml of olive oil
10
Pour the Yorkshire pudding batter into each hole until 3/4 full, cook in an oven set to 220°C/gas mark 7 for 10 minutes until risen and golden
11
To serve, place the balls in the Yorkshire puddings and pour over the tomato sauce. Serve with the potato dippers
First published in 2015
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