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Grid Iron Meat

Pork & Black Pudding Meatballs in Onion Gravy

These pork and black pudding meatballs are deeply savoury, comforting and very well suited to a cool evening supper. The black pudding enriches the mince without overpowering it, while a slow onion gravy turns the whole dish into something that feels hearty, familiar and a little more special than an ordinary midweek pan of meatballs.

INGREDIENTS
  • 500 g pork mince
  • 150 g black pudding, skin removed and crumbled
  • 1 small onion, very finely chopped or grated
  • 1 garlic clove, finely grated
  • 40 g fresh breadcrumbs
  • 1 medium egg
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh parsley
  • 1 tsp Dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp vegetable oil
  • 15 g butter
  • 2 large onions, thinly sliced
  • 1 tsp light brown sugar
  • 1 tbsp plain flour
  • 150 ml dry cider or dry white wine
  • 400 ml chicken stock
  • 1 tsp Worcestershire sauce
  • 1 tsp wholegrain mustard
  • 1 tbsp crème fraîche or double cream (optional)
  • 1 tbsp chopped parsley, to finish
METHOD

  1. Put the pork mince, crumbled black pudding, finely chopped or grated onion, garlic, breadcrumbs, egg, sage, parsley, Dijon mustard, salt and black pepper into a large bowl.
  2. Mix thoroughly with clean hands until evenly combined, but do not overwork it to the point where the texture becomes dense.
  3. Divide and shape the mixture into 12 meatballs. Set them on a tray or plate and chill for 15-20 minutes if you have time, as this helps them firm up.
  4. Heat the oil in a large frying pan or shallow casserole over a medium heat. Brown the meatballs in batches for 5-7 minutes, turning gently so they colour all over. They do not need to be fully cooked at this stage. Lift them out onto a plate.
  5. Lower the heat slightly and add the butter to the same pan. Add the sliced onions and cook gently for 12-15 minutes, stirring now and then, until they are soft, golden and reduced.
  6. Stir in the brown sugar, then sprinkle over the flour and cook for 1 minute, stirring well.
  7. Pour in the cider or wine and let it bubble for 1-2 minutes, scraping up any sticky bits from the bottom of the pan.
  8. Add the chicken stock, Worcestershire sauce and wholegrain mustard. Stir until smooth, then bring to a gentle simmer.
  9. Return the meatballs to the pan along with any resting juices. Cover loosely and simmer gently for 12-15 minutes, turning once or twice, until the meatballs are cooked through and the gravy has thickened.
  10. If you want a slightly richer finish, stir in the crème fraîche or double cream at the end. Taste the gravy and adjust the seasoning if needed.
  11. Scatter with chopped parsley and serve hot.

Multi-Cooker Option

Ninja Foodi / Air Fryer

  1. Mix and shape the meatballs as above.
  2. Use the Sear/Sauté function with a little oil to brown the meatballs in batches, then set them aside.
  3. Add the butter and sliced onions to the pot and cook on Sear/Sauté for 10-12 minutes until softened and lightly golden.
  4. Stir in the sugar and flour, then add the cider or wine, stock, Worcestershire sauce and wholegrain mustard.
  5. Return the meatballs to the pot. Use Bake/Roast at 180°C for 10-12 minutes with the lid closed, or continue gently on Sear/Sauté at a low simmer until cooked through.
  6. Check the meatballs reach an internal temperature of 75°C in the centre.
  7. Stir in the crème fraîche or cream at the end if using, then serve.

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Lishman’s Yorkshire Black Pudding Chub

Black pudding has a rich history in British cuisine. This recipe was discovered in a 1920’s Yorkshire, butchers manual.

Black puddings versatility in cooking, nutritional value, and compatibility with various dietary preferences makes it a popular and interesting addition to our Grid Iron Meat product range. Whether enjoyed as a classic breakfast staple or used creatively in other dishes, black pudding continues to charm food enthusiasts across the UK.

£3.20

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Rare Breed Pork – Mince – 500g

Minced pork from North Yorkshire, rare breed pigs.

Our rare breed pork mince is sourced from heritage breeds like Gloucestershire Old Spot and Tamworth, celebrated for their exceptional flavour and succulence. With a higher fat content  this premium mince stands apart for its richness and depth of flavour. Ethically farmed with a commitment to animal welfare and sustainability, our pork supports the preservation of rare breeds.

Ideal for a myriad of dishes, it offers a nutritious, tasty, and versatile choice for discerning cooks passionate about quality and heritage.

TRY OUR PORK MEAT BALL RECIPE

£6.73

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Sides

Buttered mashed potatoes
A smooth mash is probably the best partner of all here. It catches the onion gravy beautifully and softens the richness of the pork and black pudding.

Creamed leeks
Leeks cooked gently in butter with a little cream make an excellent plate companion, bringing sweetness and a softer, more delicate note.

Braised red cabbage
A gently sweet-sour red cabbage gives useful contrast to the savoury meatballs and works especially well if you use cider in the gravy.

Buttered savoy cabbage
Savoy or sweetheart cabbage, simply wilted and finished with butter and black pepper, keeps the plate feeling balanced and not too heavy.

Roasted carrots and parsnips
Their natural sweetness plays very well against the peppery, earthy depth of the black pudding.

Crushed swede and potato
A rough mash of swede and potato adds a slightly sweeter, more rustic note than ordinary mash and sits naturally with onion gravy.

Matches

Apple is one of the best flavour partners here, whether in the form of cider in the gravy, a spoonful of apple sauce on the side, or roasted apples served alongside.

Sage, thyme and parsley all work particularly well with pork and black pudding, bringing freshness without taking the dish away from its comforting character.

Mustard is an excellent match, especially Dijon or wholegrain, which sharpen the gravy and stop it from feeling too rich.

Onions, shallots and leeks all suit the mixture, especially when cooked gently to bring out their sweetness.

Root vegetables such as celeriac, swede, carrot and parsnip sit naturally beside the darker, savoury flavours in the pan.

A little cider vinegar, crème fraîche or even a small squeeze of lemon at the end can brighten the gravy if you want a slightly lighter finish.

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Preparation Time: About 20 minutes. This includes mixing and shaping the meatballs, slicing the onions and measuring the gravy ingredients.
Cooking Time: About 30-35 minutes in total, including browning the meatballs, slowly cooking the onions and finishing the meatballs in the gravy.

Hot Tips

Chilling the shaped meatballs for even 15 minutes helps them hold together better in the pan, especially with the black pudding in the mix.

Do not fry the meatballs over fierce heat, as the black pudding can catch too quickly before the pork has coloured properly.

Take your time with the onions. A properly softened onion base will make the gravy taste deeper and rounder without needing lots of extra ingredients.

If the gravy thickens too much before the meatballs are cooked, add a small splash of extra stock or hot water.

For a slightly looser, more old-fashioned texture, crumble only half the black pudding fully into the mince and leave the rest in tiny soft nuggets.

Pairings

Red Wine

Pinot Noir
A soft, lightly earthy Pinot Noir works very well with pork and black pudding, giving enough freshness to keep the dish from feeling heavy.

Gamay
Juicy and bright, with gentle tannins, Gamay is a very friendly match for onion gravy and sage-led dishes.

Côtes du Rhône
A medium-bodied Rhône blend with soft spice and red fruit has enough warmth for the black pudding without overwhelming the pork.

Mencía
This can work beautifully if you want something a little different, as it often has freshness, savoury notes and moderate weight.

White Wine

Dry Chenin Blanc
This has both texture and acidity, which makes it a strong all-round match for richer pork dishes.

White Burgundy
A rounded Chardonnay, especially one with restrained oak, works very naturally with onion gravy and a creamy mash-based meal.

Viognier
A fuller white can stand up to the savoury depth here, particularly if the dish includes a little cream at the end.

Dry cider-like white blends
Whites with orchard-fruit character can echo the classic pork-and-apple combination very nicely.

Beer & Cider

Dry farmhouse cider
Perhaps the best match of all, as it brings apple, freshness and just enough tannic bite to cut through the richness.

English bitter
A good bitter has enough malt to suit the onion gravy, but enough balance to stay easy to drink.

Brown ale
Nutty and rounded, brown ale is a comfortable partner for darker savoury flavours such as black pudding.

Amber lager
A fuller lager with some malt character can work well if you want something refreshing but not too light.

Non-Alcoholic

Cloudy apple juice with sparkling water
Served half and half, this gives an apple-led pairing that feels very natural with pork and black pudding.

Alcohol-free dry cider
This is one of the most convincing matches for the flavours in the dish.

Sparkling elderflower
Its floral freshness can brighten a rich plate, especially with buttery mash and gravy.

Chilled black tea with lemon
Unsweetened and lightly citrusy, this can work surprisingly well by cutting through the savoury richness.

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