Black Pudding Meatballs by Nigella

This recipe for Black Pudding Meatballs is by Nigella and is found in her book - Cook, Eat, Repeat - pages 122 - 125. This recipe could be served alongside pasta but I chose to toast slices of sourdough in olive oil on a grill. The bread soaks up the sauce nicely and adds a lovely crunch. Such a hearty meal, perfect for a Sunday afternoon. The heat can be adjusted by adding less chili flaked. Nigella's recipe calls for 1/4 tsp but i added 1/2 or a little more. I also chose to use 200 g black pudding, but Nigella suggest 250g.

Side Notes
Cost of non-staples: $18
Serves: 6

Ingredients
SAUCE
400 ml cold water
2 brown onions
3 tbsp olive oil
2 cloves garlic
3 tbsp parsley, finely chopped
1 tsp dried thyme
2 x 400 g tinned tomatoes (whole)
1 tbsp tomato puree
2 tsp worcestershire sauce
2 tsp sea salt flakes
MEATBALLS
500 g minced beef (I use sausage mince)
200 g black pudding
2 cloves garlic
3 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
1 tsp dried thyme
2 tsp sea salt flakes
black pepper
1/2 tsp dried chili flakes
2 tbsp oats, partially ground
2 large eggs

My Pantry Staples
onions
olive oil
garlic
dried thyme
tinned tomatoes
tomato puree
worcestershire sauce
sea salt
black pepper
chili flakes
oats
eggs

The Method

1. Take the beef and black pudding out of the fridge to rest and lose their chill. Pour 400 ml water into a measuring jug and set aside by the stove top.

2. SAUCE: Peel and finely chop the onions. Heat the oil in a semi-large casserole dish. Cook the onions over medium heat, stirring regularly, for 15 minutes.

3. Peel the garlic and mince. Finely chop the parsley. When the onions are ready, add the garlic, parsley, thyme and tomatoes. Finally, add the water. Stir in the tomato puree and worcestershire sauce. Bring to a boil, then turn the heat down slightly and allow to simmer for 10 minutes.

4. MEATBALLS: Loosen the mince and black pudding into a mixing bowl. Mince in the garlic, chopped parsley, chives, thyme and chili flakes. Season with salt and pepper. Add the oats and eggs. Mix with your hands until well combined.

5. Get out a large baking sheet to fit 30 - 40 meatballs. Using your hands, or two dessert spoons, make 30 (or more) meatballs and place on the baking sheet.
   I used sausage mince which is wetter and harder to handle by hand. Using two spoons works well at this step.

6. Drop the meatballs into the sauce, leaving a tiny gap between each. Try to get them covered or close to covered, bring to a bubble. Clamp on the lid and allow to simmer on medium heat for 15 minutes.

7. Remove the lid, give a gentle stir. Reduce the heat slightly and allow to simmer, lid off, for a further 15 minutes. The meatballs should be browned and cooked through.

8. Check the sauce for seasoning. Allow to rest, off heat, for 10 minutes before serving. Sprinkle over more chives and serve with toasted sourdough croutons.