Transform your traditional meatball recipe using our Clonakilty Sausage meat and the crumbly texture of Clonakilty Blackpudding. This is a comforting, tasty and hearty homemade supper that can be enjoyed at the table or taken to the couch with a glass of red wine. Why not make a batch and freeze some for another day!
For the meatballs:
Serves 2 - 4 (depending on how hungry you are!)
227g Clonakilty Sausages
140g Clonakilty Blackpudding (crumbled)
50g White breadcrumbs
20g Bag Thyme, leaves de-stemmed
Pepper, to season
1 tsp Rapeseed oil
For the Sauce:
1kg Plum Tomatoes (finely diced)
1 Chicken or Vegetable stock cube
1 Clove Garlic (crushed)
1 Small Onion (crushed)
1 tsp Rapeseed Oil
Salt and Pepper
1 Tbsp Ballymaloe Jalapeno Relish
1 Tsp Honey
1 Tsp Balsamic Vinegar (optional)
40g Feta (crumbled)
Handful Flatleaf Parsley (roughly chopped)
1. To make the sauce, heat a saucepan adding the rapeseed oil. Fry off the onion on a medium heat for 5 minutes. Add in the garlic and cook for another 1-2 minutes. Add in the chopped tomatoes. Bring to a low boil and simmer the tomatoes for 1-1.5 hours, stirring occasionally to ensure it doesn't burn.
2. If using a dry stock cube, add a little boiling water to it in a small dish. Once the sauce is reduced by 1/3, add the relish, honey, stock cube and season with salt and pepper. Blitz with a hand blender until smooth. Add a little boiling water if the sauce is too thick.
3. To make the meatballs, squeeze the meat out of the sausage casing into a large bowl. Add the remaining meatball ingredients and mix well. Form into balls.
4. In a large frying pan, heat the rapeseed oil. Fry off the meatballs on each side so they are deep golden brown. Add the meatballs into the tomato sauce and let simmer on a medium heat for 20-30 minutes until completely cooked through. Add on top, the crumbled feta, chopped flat leaf parsley seasoning with salt and pepper and serve alongside pasta such as spaghetti or penne.
A big thanks to Rachel Hornibrook for this delcious recipe.