Mini Yorkshire puddings with meatballs
Item 1 of 1
- medium
- 4
- 1 hour 50 minutes
Frances Atkins provides a fun twist on toad in the hole by serving these little sausage meatballs in mini Yorkshire puddings. Served with a homemade tomato sauce and crispy potatoes, this is sure to be a winner with the whole family.
First published in 2015
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Ingredients
Metric
Imperial
Meatballs
- 100g of sausage meat, or minced pork
- 200g of brown bread
- 2 tsp sage, chopped
- 2 eggs, beaten
- 1000ml of chicken stock
- 1 pinch of salt
- 1 pinch of black pepper
Tomato sauce
- 1000g of tomatoes
- 50ml of white wine vinegar
- 100g of sugar
- 1 pinch of salt
- 1 pinch of black pepper
Mini Yorkshire puddings
- 125g of plain flour
- 2 eggs
- 125ml of water
- 100ml of milk
- 20ml of olive oil
Potato dippers
- 2 large potatoes
- 1 sprig of rosemary
- 1 tbsp of olive oil
SAVE RECIPE
Equipment
- Muffin tin
Method
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
- 1000g of tomatoes
- 50ml of white wine vinegar
- 100g of sugar
- 1 pinch of salt
- 1 pinch of black 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
- 2 large potatoes
- 1 sprig of rosemary
- 1 tbsp of olive oil
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
- 1 pinch of salt
- 1 pinch of black pepper
- 2 eggs, beaten
- 2 tsp sage, chopped
- 100g of sausage meat, or minced pork
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
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