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.
02
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.
At the barbecue:
01
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.
02
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.
03
Take off the heat and add the finely chopped chives. Drizzle the sauce over the top of the meatballs before serving.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
For the meatballs:
250g minced Lamb
400g black pudding, skinned
1 tbsp clover honey
30g porridge oats
125ml whole milk
100ml Irish whiskey
150g crushed oatcakes
Salt and pepper
For the sauce:
35g butter
35g plain flour
A good glug of Irish whiskey
375ml chicken stock
1 tsp wholegrain mustard
7g fresh chives
Instructions
In the kitchen:
01
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.
02
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.
At the barbecue:
01
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.
02
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.
03
Take off the heat and add the finely chopped chives. Drizzle the sauce over the top of the meatballs before serving.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.