Mini Yorkshire puddings with meatballs

  • Main
  • medium
  • 4
  • 1 hour 50 minutes

PT1H50M

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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
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