PADDY’S BALLS

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Well ‘ya don’t need da luck a di Irish to pull off a cracking meal here, d’yaknowwhatimeanlike!? Whether you’re celebrating St Patrick’s day, or getting in the mood for the rugby, there’s ‘nowt better for the occasion than hearty-old Paddy’s Balls! Dig in to our classic beef and pork Yorkshire Balls, served on a bed of colcannon mash with a rich Guinness gravy!


Serves

Serves 4



Prep time

Prep: 10 mins



Cook time

Cook: 30 minutes



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RECIPE


yorkshire-balls


COLCANNON

Qty. Item
1kg Potatoes (2inch cubes)
1 Savoy cabbage (shredded)
100g Butter
140g Bacon (chopped)
150ml Double cream

GUINNESS GRAVY

Qty. Item
500ml Guinness beer
500ml Beef stock
2 cloves Garlic (minced)
1 large Onion (sliced)
2 tbsp Cornstarch
2 tbsp Butter

METHOD

First, get the colcannon going…

Peel the potatoes and cut into 2inch cubes. Bring them to the boil in a large saucepan of water, then simmer for 15-20 mins, or until tender when pierced. Drain and mash potatoes until smooth

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and the cabbage for 5 mins. Turn off the heat and set aside

Cook the Balls…

Preheat a frying pan over a high heat and roll your Balls in a knob of melted butter, or a little hot oil, to seal and lightly brown. Transfer the Balls into a roasting tray and roast in the oven at 180c for 15-20 minutes. Ensure Balls are piping hot before serving

Cook the Guinness gravy…

Melt the butter in a saucepan, adding garlic and onions and saute for a few minutes until softened. Add the Guinness and beef stock, leaving to simmer for around 10 minutes on medium heat. Mix the cornstarch with 3tbsp water and add it to mixture to thicken, continue cooking until you reach your desired thickness

Finish the colcannon…

When potato and cabbage is ready, add the cream to a small saucepan with the remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season with a little salt and black pepper to taste.

To serve…

Simply serve your Balls in a bowl, atop a hearty portion of colcannon, and a smothering of Guinness gravy. If you fancy going all out, serve extra gravy on the side, with a topping of double creamy for the real Guinness effect!



OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!

MEATBALL CARBONARA

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Who doesn’t love pasta!? The perfect light and zingy dish for a warm sunny day, and equally at home warming the cockles on a cold winter’s night. What better way to enjoy pasta, than with a classic, homemade carbonara sauce. Dig into our classic beef and pork Yorkshire Balls, served atop linguine with a classic venison chorizo and courgette carbonara sauce, sprinkled with freshly grated parmesan


Serves

Serves 4



Prep time

Prep: 5 mins



Cook time

Cook: 20 minutes



Find a stockist_recipe pages







RECIPE


yorkshire-balls


FOR THE CARBONARA

Qty. Item
350g Linguine
350g Venison chorizo (cubed)
350g Courgette (grated)
4 Medium egg yolks
100g Grated parmesan
Zest ½ a lemon


METHOD

First, get the linguine going…

Bring a large saucepan of salted water to the boil over a high heat. Drop the linguine in, stirring to make sure it doesn’t stick, and turn the heat down to a gentle boil

Cook the Balls…

While the linguine cooks, preheat a frying pan over a high heat and roll your Balls in a knob of melted butter, or a little hot oil, to seal and lightly brown. Transfer the Balls into a roasting tray and roast in the oven at 180c for 15-20 minutes. Ensure Balls are piping hot before serving

Cook the chorizo and courgette…

While the Balls roast off, heat 1tbsp of oil in a large frying pan or wok, add the cubed venison chorizo and fry it off for 5 minutes over a medium heat. Then, turn up the heat, add the grated courgette and cook for a further 5 minutes

Prepare the sauce…

Beat together the 4 medium egg yolks, 75g of the grated parmesan and the zest of ½ a lemon, adding plenty of seasoning

Once the pasta is cooked…

Remove the pasta from the heat and drain, reserving a cup of the cooking water. Add the pasta into the pan with your chorizo and courgette, stirring well to combine. Then, remove the pan from the heat and pour over your egg mixture, stirring thoroughly to coat the pasta well, continuing until it starts to thicken. Finally, add a little of the reserved cooking water and stir until the sauce becomes creamy. Taste for seasoning, add a little extra salt or cracked black pepper if desired

To serve…

Serve a generous portion of the chorizo and courgette linguine in the centre of a plate, topped with three Yorkshire Balls and an extra sprinkling of the remaining grated parmesan cheese



OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!

LOVE THY BALLS

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It’s tradition to dedicate one day of the year to telling those people you love most, that… well, you love them the most. Some people (us) believe that such love can also be directed towards an object such as… say, a meatball. So this Valentine’s day, share your love with some Balls. Or better still… share some Balls with your love! Dig into our nicely spiced beef and pork Hot Balls, served with an aphrodisiac chocolate and chilli spicy-meat sauce, topped with melted mozzarella


Serves

Serves 4



Prep time

Prep: 5 mins



Cook time

Cook: 1 hour



Find a stockist_recipe pages







RECIPE

SPECIAL_Feb_Love thy Balls


hot-balls


SPICY MEAT SAUCE

Qty. Item
0.5 Large white onion (diced)
200g Pork mince
1 Fresh chilli (diced)
20g Caster sugar
600g Chopped tomatoes
50g Tomato purée
1 Garlic clove (diced)
25g Dark chocolate pistoles
2g Salt
1g Ground white pepper

TO GARNISH

Qty. Item
100g Mozzarella (sliced)
Handful Fresh parsley (chopped)

GREAT WITH

A hearty portion of fresh linguine or a chunk of crusty farmhouse-style bread

METHOD

Prepare the sauce…

First, melt a little butter over a medium heat and fry the diced onion and chilli for a few minutes until softened. Add the mince to the pan and continue to cook through until browned.

Once the meat has sealed and lightly browned, add the chopped tomatoes, tomato purée, diced garlic and caster sugar, and stir thoroughly to mix. Reduce the heat and leave the sauce to simmer slowly for 45 minutes.

Cook the Balls…

While the sauce simmers away, preheat a frying pan over a high heat and roll your Balls in a knob of melted butter to seal and lightly brown. Transfer the Balls into the sauce and simmer for the final 30 minutes. Ensure Balls are piping hot before serving.

To plate…

Remove the saucepan from the heat and add the chocolate pistoles – stirring well to ensure the pistoles melt and mix through the sauce. Taste the sauce, and season to taste.

Preheat your grill to high. Divide the Balls between four skillets (or oven-proof bowls) and spoon over a generous portion of the chocolate and chilli spicy-meat sauce. Top each Ball with a thin slice of mozzarella and place under the grill for 3-5 minutes until the mozzarella has melted over the Balls.

To serve…

Remove the skillet/bowls from beneath the grill, and garnish each with chopped fresh parsley, and serve with a hearty portion of fresh linguine or a chunk of crusty farmhouse-style bread

OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!

SPICED PERSIAN SOUP

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This dish goes way beyond a simple soup – and the best thing about it? There are no rules! You can use whatever veg you find lying around the house. Dig into our proper tasty Smokey Balls, severed in a spiced persian vegetable soup with chickpeas, feta, burnt onions and an aromatic herb oil


Serves

Serves 4



Prep time

Prep: 15 mins



Cook time

Cook: 1 hour



Find a stockist_recipe pages







RECIPE

SMOKE_Spiced Persian Soup


smokey-balls


PERSIAN SPICED SOUP

Qty. Item
Drizzle Olive oil
1 Butternut squash (4cm chunks)
2 Large white onions (chopped)
3 Garlic cloves (diced)
2 Leeks (chopped)
3 Potatoes (4cm chunks)
5 Vine tomatoes (chopped)
4 tsp Ground cumin
2 tsp Ground cinnamon
2 tsp Smoked sweet paprika
2 tsp Chilli flakes
4 tsp Sea salt
2 tsp Black pepper
800g Chickpeas (drained)
1 Courgette (finely diced)

FOR THE GARNISH

Qty. Item
100g Feta cheese (crumbled)
1 Red onion (thinly sliced)
1 tsp Sugar
Drizzle Balsamic vinegar
6 tbsp Olive oil
Handful Fresh parsley (chopped)
Handful Fresh coriander (chopped)
Handful Fresh mint (chopped)

GREAT WITH

A nice doorstop of crusty farmhouse bread

METHOD

To make the soup…

Preheat a large saucepan over a medium heat with a good drizzle of olive oil to coat the bottom of the pan. Add the diced onions and garlic, and cook through until softened a little

Then, add the butternut squash, leeks, and potatoes and sauté, without browning, until the vegetables soften slightly. Then add the tomatoes and spices and chilli flakes and stir well to coat the vegetables

Cover the vegetables completely with boiled water, season with salt and pepper, stir well and leave to simmer, uncovered, for 45 minutes

Insert a knife into the butternut squash and, when soft, use a stick blender to puree the mixture until smooth. Once smooth, add the chickpeas and courgette to the pan and stir well. Check the seasoning, adding more if desired, and return to the heat to simmer, uncovered, for a further 30 minutes

Add the Balls…

Roll the Balls in a knob of butter to seal and lightly brown, before transferring into the pan of soup to cook for the remaining 30 minutes. Ensure Balls are piping hot before serving

Prepare the Garnish…

While the soup finishes, pre-heat a frying pan on a high heat. Once hot, add your sliced red onion. Fry the onion off for 5 minutes, dry, before adding a teaspoon of sugar and a drizzle of balsamic vinegar. Continue to fry the onion off until crispy, and set aside

To make the herb oil, put the olive oil, coriander, parsley and mint in a bowl, with a little sea salt and pepper. Mix together well and set aside

To serve…

Divide the soup between four bowls, then add three meatballs to each bowl. Sprinkle the crispy onions over the Balls, followed by a generous crumbling of feta and a drizzle of the fragrant herb oil

OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!

Burns’ Balls

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If good ol’ Rabbie Burns were around today, we’re pretty sure this is how he would have served his Balls. (Please note, there is absolutely nil historical evidence to back this up. But… we’re pretty sure!) Dig in to our recipe for delicious Haggis Balls, served on a bed of Neeps ‘n’ Tatties, and drizzled with a moreish creamed honey and whisky sauce!


Serves

Serves 4



Prep time

Prep: 15 mins



Cook time

Cook: 45 mins

Find a stockist_recipe pages







RECIPE

Balls


HAGGIS BALLS

Qty. Item
600g McSweens Haggis
100g Plain flour
3 indv Eggs (whisked)
100g Breadcrumbs
To fry Vegetable oil

HONEY WHISKY SAUCE

Qty. Item
50g White onions (diced)
25g Horseradish sauce
500ml Double cream
30ml Whisky
25ml Honey
125g Butter
6g Cornflour

NEEPS ‘N’ TATTIES

Qty. Item
300g Carrots
0.5 Swede
900g Red skin potatoes
75ml Whole milk
55g Butter
To taste Salt
To taste White pepper

GREAT WITH

… do we really need to tell you!? Our Burns’ Balls will go down a treat with a wee dram of the finest whisky you can find!

METHOD

First, prepare the honey whisky sauce…

Begin by frying the diced onion in a little butter until soft, and then add the whisky and continue to cook for one minute before adding the horseradish and stirring well to mix

Add the double cream, stir well and once the mixture is at a gentle boil, melt the butter in a jug and slowly add it in while continuously stirring. Repeat with the cornflour – mix it with a little water and slowly stir into the sauce. Cook mixture for a further 1 minute

Set the sauce to one side while you prepare the rest of the meal

Then, start on the Neeps ‘n’ Tatties…

Peel and chop the potatoes into 4cm chunks. Fill a pan with COLD water and a pinch of salt. Add the potatoes, bring to the boil on a high heat and cook until soft (about 20 mins)

At the same time, peel and cut the swede and carrots into an one inch chunks. Bring a seperate pan of salted water to the boil, add the swede and carrot chunks and boil until tender

Next, get your Balls cooking…

Peel and crumble the Haggis, and form the mixture into 12 x 50g Balls

Whisk together the eggs, and roll each Ball first in a little flour, then in the egg wash and, finally, in some bread crumbs to coat

Add enough vegetable oil to a saucepan to cover the height of a Ball, and gently bring the oil up to a temperature of 180c. Once at temperature, carefully add the Balls to the pan with a slotted spoon, and fry until browned. Take your time with this step and perhaps do a few Balls at a time so as not to overcrowd the saucepan

Once browned, transfer the Balls to a baking sheet and into a hot oven at 200c for 15-20 mins, until piping hot

And finally, finish the Neeps ‘n’ Tatties…

Remove the pan from the heat and drain all water. Run the potato through a food mill or mash thoroughly by hand (no one likes lumpy potato!). Melt the butter in a jug and add a little salt and pepper, before mixing thoroughly

Mix the butter mixture into the mash, gradually add milk to create a creamy texture. Taste as you go along and be careful not to make it too sloppy

To finish the Neeps, drain all water from the swede and carrot, and then mash together with a little butter. Season to taste with a little salt and pepper

To plate…

Once the Balls are piping hot and your Neeps and Tatties are ready, add the sauce back onto the heat and bring it back to a gentle simmer. Use a towering rig to plate the Neeps and Tatties, layering mash first, followed by the neeps. Plate the Balls on top of of neeps and tatties, drizzle with the honey and whisky cream, and garnish with a scattering of finely chopped chives



OTHER RECIPES


As you might imagine, we’re big on cooking, and the flavour of each of our Balls has been designed to make sure you’re able to enjoy them in as many different dishes as possible. Sure, meatballs and spaghetti will always have a place in our hearts, but there’s so much more you could do with these hearty little morsels! So, we’ve created some interesting and unique recipes that’ll get you started! Some simple, some a little more adventurous, but all guaranteed to tantalise your tastebuds…

OUR BALLS


We use only the freshest and tastiest British meat, chosen for its quality and provenance. We then combine this with carefully chosen herbs, spices and seasoning to round-off the flavour of each Ball. The result… unrivalled meatballs made from the highest quality produce, well seasoned and uncompromising in flavour! What’s more, they’re all gluten free, ensuring as many folk as possible can dig in! We make proper hearty, wholesome and honest Balls… there’s nowt quite like ’em!