Black ‘n Blue Meatballs

Black ‘n Blue Meatballs

Bilsdale Belties Belted Galloway British Beef Meatballs with Black Garlic and Blackstick’s Blue in a Beef ‘n Onion Gravy with Black Sheep Ale and Applewood-Smoked Mash with Bone Marrow and Colman’s English Mustard. Heights of comfort food.


900g Bilsdale Belties Belted Galloway Steak Mince
1 large onion, finely chopped (220g prepared weight)
10 cloves of black garlic (20g)
2 sprigs of rosemary, leaves picked and finely chopped
a small bunch of thyme, leaves picked and finely chopped
2 tbsp Yorkshire rapeseed oil
2 tbsp Henderson’s Relish
2 tbsp cold water
100g dried breadcrumbs
80g Blackstick’s Blue cheese, diced into 20 cubes
Maldon smoked sea salt
Freshly ground black pepper


Heat the rapeseed oil in a frying pan over a moderate heat then add the chopped onion, black garlic and herbs. Cook gently until the onion is completely soft, about 10 to 15 minutes. Add the Henderson’s Relish and cold water, stir then simmer until the liquid has reduced, a few minutes. Place the contents of the pan into a large bowl, season to taste with smoked sea salt and freshly ground black pepper, then let the mixture cool completely.

When the mixture has cooled stir in the breadcrumbs then add the steak mince. Use your hands to scrunch the mixture together until well combined.

Use your hands to form 20 meatballs, place a piece of cheese in the centre of each meatball.

Place the meatballs on a tray and place in the fridge for at least half an hour before cooking. Meanwhile, make the gravy and mash.

To cook the meatballs, preheat the oven to 200°C / 180°C (fan-assisted). Place a sheet of greaseproof paper on a large baking tray then place the meatballs on top evenly spaced apart. Cook the meatballs for 20 minutes until nicely browned.


Recipe by Paul Robinson
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