Supplies
- 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
Steps
- Start with the Yorkshire pudding batter. Add all the ingredients to a bowl and whisk until smooth. Rest in the fridge.
- To make the meatballs, chop the onion and garlic and fry until soft & fragrant.
- Add this mixture to a bowl along with your mince, egg, bread, rosemary, and seasoning. Form into golf ball sized balls.
- Take a piece of chopped mozzarella and stuff it inside the meatball and re-roll it to cover up the cheese.
- Add olive oil to a pan along with the meatballs and fry until just golden on the outside and set to one side
- 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)
- 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.