Nigella Black Pudding Meatballs Recipe [GUIDE]

Okay, let me start by saying that when I first heard about Nigella Lawson’s Black Pudding Meatballs, I was a little skeptical. I mean, black pudding? It’s one of those things that you either love or… don’t really want to talk about. But as I’ve learned over the years, Nigella doesn’t do anything halfway. If she’s going to throw together an unconventional ingredient like black pudding, she’s going to make sure it’s not just edible. it’s going to be irresistible.

So, what exactly are these meatballs? Well, it’s a marriage of comfort food (meatballs) with a touch of something bold and unexpected (black pudding). If you’ve ever had black pudding before, you’ll know that it’s a type of blood sausage, often made with pork or beef blood, fat and oats and it has a rich, earthy flavor that can be a bit much for some. But when it’s incorporated into a meatball, something magical happens. It brings depth, a bit of spice and an incredible savory richness.

The best part? Nigella’s recipe doesn’t demand anything too fancy. It’s all about getting the right balance of flavors, and, of course, the perfect texture for those meatballs. Once you take a bite, you understand what all the hype is about. it’s the kind of dish that has you thinking, "I never knew I needed this in my life."

Nigella Black Pudding Meatballs Recipe

Ingredients Needed

Before you dive into the recipe, here’s the shopping list. It’s pretty straightforward, with a few ingredients that may have you browsing the aisles of your local butcher or specialty store (depending on where you are). Don’t worry, though – it’s totally worth the hunt.

• Black pudding – about 200g. This is the heart of the recipe and you can find it at most butcher shops or in the specialty section of your supermarket. If you’re unsure where to look, ask the staff. they might even be able to point you in the direction of a locally made version.
• Minced pork – 400g. You could use beef or lamb if you prefer but pork has a nice fat content that pairs well with the richness of the black pudding.
• Breadcrumbs – Just a handful, about 50g, to bind everything together. It helps with the texture, so don’t skip it.
• Egg – 1 large, to hold everything together.
• Garlic – 2 cloves, finely minced. It adds that lovely aromatic base.
• Fresh parsley – A small bunch. It cuts through the richness of the black pudding and adds a pop of color.
• Salt and black pepper – For seasoning. Don’t go overboard with the salt since the black pudding is already quite rich and salty.
• Olive oil – For frying.

If you want a little extra depth, you can also toss in some chopped onions and I’d recommend some Tomato Passata for the sauce. The sauce helps mellow out the richness of the meatballs, creating that perfect balance of flavors.

Equipment Needed

Let’s talk tools for a minute. Don’t worry, this isn’t a complicated recipe. we’re not making molecular gastronomy here! But there are a few things that’ll make your life a lot easier:

• Large mixing bowl – You’ll need this to combine everything. Big enough to give you room to mix, so you don’t end up with meatball scraps flying everywhere.
• Chopping board and knife. For dicing up the garlic, parsley and black pudding.
• Large frying pan or skillet. To brown the meatballs before they head into the oven.
• Ovenproof dish – Once they’re browned, these meatballs are going into the oven, so you’ll need a dish that can handle the heat.
• Wooden spoon – To help you mix the meatball mixture without squashing it too much (you don’t want it to be too compact).

Instructions To Make Nigella Lawson’s Black Pudding Meatballs

Alright, let’s get down to business. Follow these steps and you’ll be munching on these amazing meatballs in no time.

1. Prepare the black pudding: Slice the black pudding into small chunks and, using your fingers or a fork, break it up further into smaller, crumbly bits. This is important because the texture of the black pudding should blend well with the meatball mixture.
2. Mix the ingredients: In your mixing bowl, combine the minced pork, broken-up black pudding, breadcrumbs, beaten egg, garlic and parsley. Season with salt and pepper. Get in there with your hands (I know, it’s messy but it’s the best way to bring everything together). You want to mix it thoroughly but don’t overwork it or your meatballs might turn out too tough.
3. Shape the meatballs: Grab a small handful of the mixture and roll it into a ball. Aim for a bite-sized shape-around the size of a golf ball. They don’t need to be perfect but it’s nice to keep them uniform so they cook evenly.
4. Fry the meatballs: Heat up your frying pan with a little olive oil on medium-high heat. Once it’s hot, drop the meatballs in carefully, ensuring they aren’t crowded in the pan. You want to brown them all over which should take about 6-8 minutes. Don’t worry if they’re not cooked through at this point; they’ll finish in the oven.
5. Transfer to the oven: Once they’re golden and crispy on all sides, pop the meatballs into your ovenproof dish. If you’re using passata or a simple tomato sauce, pour it over the meatballs. Cover the dish with foil and bake in a preheated oven (about 180°C or 350°F) for 20 minutes. This will ensure they cook through while staying juicy.
6. Serve and enjoy: When they’re done, take them out and let them sit for a couple of minutes. You can serve them as. is or with a side of mashed potatoes, a fresh salad or even just some crusty bread to mop up the sauce.

What I Learnt

I can’t lie – the first time I made these meatballs, I wasn’t sure what to expect. Black pudding can be divisive and I wasn’t convinced that it would work as well as Nigella promised. But the moment I bit into that first meatball, I understood why she put black pudding in there. The flavors all meld together beautifully and there’s this deep, rich, almost smokey undertone that takes the dish to another level.

Another thing I learned is how easy it is to make something a bit more special with just a couple of surprising ingredients. I always think of meatballs as kind of a weeknight dinner staple – simple and comforting – but this recipe feels like an occasion. I ended up making it for friends and everyone was raving about it. You get all the benefits of a regular meatball but with something unexpected that makes it feel more sophisticated.

FAQs

Can I Substitute The Black Pudding In Nigella’s Meatballs Recipe?

Yes! If you’re not a fan of black pudding, you can swap it out for something like sausage meat or ground pork. It’ll give a similar richness, though you might miss the unique flavor that black pudding brings.

How Can I Make Nigella’s Black Pudding Meatballs Spicier?

To turn up the heat, try adding a pinch of chili flakes or a dash of hot sauce into the meatball mixture. You can also experiment with some cayenne pepper or smoked paprika for a deeper, smoky kick.

Can I Make These Meatballs Ahead Of Time?

Absolutely! You can shape the meatballs, cover them, and pop them in the fridge for up to 24 hours. This is perfect if you’re prepping for a dinner party or a busy weeknight. Just cook them fresh when you’re ready to serve!