For the meatballs
- 4 tsp vegetable oil
- 200g lean minced beef
- 1 small onion or 2 shallots, finely chopped
- ¼ tsp dried chilli flakes
- 1 tsp mixed dried herbs
- Salt and pepper
For the batter
- 80g plain flour
- Pinch of salt
- ½ tsp ground turmeric
- 1 egg
- 150ml semi-skimmed milk
For the yoghurt
- 4 tbsp low fat plain Greek-style yoghurt
- 1 tbsp chopped fresh chives
- 1 tsp finely grated lemon zest
- Preheat the oven to 210°C/Gas 7.
- Put 1 tsp vegetable oil into each hole of a 4 Hole Yorkshire Pudding Tray.
- Mix together the minced beef, onion or shallot, chilli flakes and mixed herbs. Season with salt and pepper. Form into 4 meatballs and place one into each hole of the Yorkshire pudding tray. Bake for 5 minutes while making the batter.
- Put the flour into a mixing bowl and add the salt and ground turmeric. Add the egg and milk and beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier.
- When the meatballs have been baking for 5 minutes, quickly pour the batter around them and close the oven door. Bake for a further 22-25 minutes, until the batter is risen and golden.
- Meanwhile, mix together the yoghurt, chives and lemon zest. Serve with the meatball popovers and fresh seasonal vegetables.
Tip: Try using soured fresh cream instead of yoghurt, and adding chopped fresh coriander as a change from chives.
Wendy’s Christmas Eve Barbecued Leg of Lamb
Mary Berry’s Beef and Ale Stew with Horseradish Spiral Dumplings
Joe Wicks’ Sweet Potato Shakshuka
Anjula Devi’s Pulled Lamb with Fiery Mint Chutney
Joe Wicks’ Bad Boy Chilli Con Carne
Yorkshire Pudding Burger
Slow-Cooked Port & Venison Casserole with Oatmeal & Parsley Dumplings
Yorkshire Pudding Wrap