As the days shorten and a distinct chill fills the air, the nation's home cooks are searching for the perfect comfort food to ward off the winter cold. Celebrity chef Nigella Lawson, renowned for her wholesome and hearty recipes, has provided the ultimate solution with her deeply savoury meatballs, featuring a controversial ingredient that has sent her fans into a frenzy.
The Controversial Twist in a Classic Dish
Featured in the Loving Defence of Brown Food chapter of her cookbook, Cook, Eat, Repeat, this recipe is a quintessential winter warmer. The twist? The meatball mixture incorporates black pudding, a type of blood sausage that can be divisive even among dedicated meat-eaters.
On her website, Nigella addressed the potential for disgust head-on, stating that emotional responses to food are rarely rational. She has adopted a refreshingly unapologetic stance, declaring she would rather not waste the dish on those who cannot appreciate its "deep gloriousness." Her conviction has been rewarded, as she reports feeling "gratifyingly overwhelmed" by the positive public response.
Fan Frenzy and Recipe Versatility
Fans of the culinary queen have been effusive in their praise for the creation. The recipe has proven to be a hit, with some inventive home cooks even adapting the meatball mix to create delicious sausage rolls. Online comments highlight the dish's success, with one fan describing it as "scrumptious… comfort food at its finest!" while another celebrated its "beautiful savoury flavour and a light texture."
The dish itself consists of golf-ball sized meatballs, made from a combination of minced beef and crumbled black pudding, served in a rich, slow-cooked tomato sauce. A key selling point for busy cooks is that the entire meal can be prepared in under an hour, and the cooked meatballs are suitable for freezing, making them a convenient option for future meals.
How to Make Nigella's Black Pudding Meatballs
Ingredients (serves 4-6)
For the tomato sauce, you will need: 2 onions (roughly 300g), 45g beef dripping or 3 tbsp olive oil, 2 fat cloves of garlic, 3 tbsp finely chopped flat-leaf parsley, 1 tsp dried thyme, 2 x 400g tins of chopped tomatoes, 1 tbsp tomato purée, 2 tsp Worcestershire sauce, 2 tsp Maldon sea salt flakes (or 1 tsp fine sea salt), and 400ml cold water.
For the meatballs, gather: 500g minced beef (not low-fat), 250g black pudding, 2 fat cloves of garlic, 3 tbsp finely chopped parsley (plus extra for serving), 2 tbsp finely chopped chives (plus extra for serving), 1 tsp dried thyme, 2 tsp Maldon sea salt flakes (or 1 tsp fine sea salt), a good grinding of pepper, ¼ tsp dried chilli flakes, 2 tbsp porridge oats (not jumbo), and 2 large eggs at room temperature.
Method
Begin by allowing the mince and black pudding to lose their chill for 5-10 minutes. To make the sauce, cook the chopped onions in the dripping or oil in a large casserole until soft and golden. Stir in the garlic, parsley, and thyme, followed by the tinned tomatoes, water, tomato purée, Worcestershire sauce, and salt. Bring to a bubble and simmer for 10 minutes.
For the meatballs, crumble the mince and black pudding into a large bowl. Add the grated garlic, herbs, salt, pepper, chilli flakes, oats, and eggs. Use your hands to mix everything until evenly combined. Roll the mixture into golf-ball sized spheres.
Gently drop the meatballs into the simmering sauce. Bring back to a bubble, cover with a lid, and simmer robustly for 15 minutes. Remove the lid, give a gentle stir, and simmer uncovered for a further 15 minutes until the meatballs are cooked through and the sauce is thick. Let it rest off the heat for 5-10 minutes before serving scattered with extra chives and parsley, ideally with buttery bread, mash, and a glass of bold red wine.
