the Ingredients
Instructions
In honour of St Patrick’s day, we’ve created this hearty dish of Irish inspired meatballs with an oatcake crumble & creamy whiskey sauce.
Method:
- In a large mixing bowl add the lamb, skinned black pudding, honey, oats, milk, whiskey and mix well. Then add salt and pepper. The mixture will be quite wet, which is good and will result in a lovely soft juicy meatball.
- In a separate bowl, roughly crush the oatcakes. Shape a small ball out of the meat mixture about the size of a ping pong ball, and then coat the meatball in the crushed oatcakes. Place on a Weber Style Grill Pan ready for the barbecue.
- Roast the meatballs (in-direct method) at around 200°C for 25 minutes. The meatballs can also be lightly smoked using one handful of soaked Weber Firespice Wood Chips in Apple.
- While the black pudding meatballs are cooking make the sauce; melt the butter in a pan on a side burner or gas hob, then add the flour to make a roux. Cook the flour out for a few minutes stirring all the time then add a good glug of the Irish whiskey. Allow the liquid to cook off before, bit by bit, adding all the stock until you have a thick sauce, to this add the cream and mustard.
- Take off the heat and add the finely chopped chives. Drizzle the sauce over the top of the meatballs before serving.
- In a large mixing bowl add the lamb, skinned black pudding, honey, oats, milk, whiskey and mix well. Then add salt and pepper. The mixture will be quite wet, which is good and will result in a lovely soft juicy meatball.
- In a separate bowl, roughly crush the oatcakes. Shape a small ball out of the meat mixture about the size of a ping pong ball, and then coat the meatball in the crushed oatcakes. Place on a Weber Style Grill Pan ready for the barbecue.
- Roast the meatballs (in-direct method) at around 200°C for 25 minutes. The meatballs can also be lightly smoked using one handful of soaked Weber Firespice Wood Chips in Apple.
- While the black pudding meatballs are cooking make the sauce; melt the butter in a pan on a side burner or gas hob, then add the flour to make a roux. Cook the flour out for a few minutes stirring all the time then add a good glug of the Irish whiskey. Allow the liquid to cook off before, bit by bit, adding all the stock until you have a thick sauce, to this add the cream and mustard.
- Take off the heat and add the finely chopped chives. Drizzle the sauce over the top of the meatballs before serving.
In the kitchen:
At the barbecue:
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