• 500g Pork Mince
  • 1 Onion
  • 1 Clove of Garlic
  • 1 Egg
  • 1 Slice of Bread, Blitzed
  • Sprinkle of Chopped
  • Rosemary
  • 100g Mozzarella
  • Salt & Pepper
  • Batter:
  • 140g Plain Flour
  • 2 Eggs
  • 175ml Milk
  • Chopped Fresh
  • Rosemary
  • Salt & Pepper
  • Gravy to serve


  1. Start with the Yorkshire pudding batter. Add all the ingredients to a bowl and whisk until smooth. Rest in the fridge.
  2. To make the meatballs, chop the onion and garlic and fry until soft & fragrant.
  3. Add this mixture to a bowl along with your mince, egg, bread, rosemary, and seasoning. Form into golf ball sized balls.
  4. Take a piece of chopped mozzarella and stuff it inside the meatball and re-roll it to cover up the cheese.
  5. Add olive oil to a pan along with the meatballs and fry until just golden on the outside and set to one side
  6. Add 2-3 Tbsp of olive oil into a baking tray and heat on the hob for a minute (you need the oil to be hot before adding the Yorkshire pudding batter)
  7. Arrange the meatballs in the baking tray, pour in the batter and bake in the oven at 200C for 25m or until golden and puffed up. Serve with gravy.