The first time I made this, I didn’t preheat the oil properly—and the batter came out as flat as a pancake. I was gutted. The flavour was there, but it looked sad and collapsed. I nearly binned the whole thing. But the second time? I did it right. The oil was sizzling, the meatballs were browned, and the batter rose like it had something to prove.

Now it’s a midweek staple. If you’re a fan of Yorkshire puds and sausages, this twist with herby pork meatballs takes things up a notch.

WHAT MAKES THIS RECIPE SPECIAL

It’s like Yorkshire pudding—but meatier, cheesier, and with way more flavour.

Browning the meatballs – Adds proper savoury depth.
Parmesan + sage – Not traditional, but they make it sing.
Super hot oil – Essential for lift and crisp edges.

It’s simple, but done right, it’s honestly hard to beat.

INGREDIENTS + WHY THEY MATTER

For the meatballs:

Pork sausage meat (350g) – Already seasoned and fatty—perfect texture for meatballs.
Parmesan (30g) – Adds saltiness and richness. Don’t skip it.
Fresh sage (1 tbsp) – Earthy and aromatic. Dried will work in a pinch.
Spring onions (4) – Mild and sweet, they balance the richness.
Dijon mustard (1 tsp) – A tiny kick of warmth.
Plain flour (4 tbsp) – For rolling the meatballs so they brown better.

For the batter:

Plain flour (115g) – The base of any good Yorkshire-style rise.
Eggs (4) – Help the batter puff and give it structure.
Milk (150ml) – Keeps it pourable. Full-fat is best.
Sunflower oil (6 tbsp) – High smoke point—perfect for getting that hot sizzle.

MAKING IT YOURS (WITHOUT RUINING IT)

Swap the meat – Chicken sausage or veggie sausage meat works too. Just watch for dryness.
Add garlic – A grated clove in the mix won’t hurt anyone.
Want it spicier? Add a pinch of chilli flakes to the meatball mix.
Lactose-free? Use hard sheep’s cheese instead of Parmesan, and oat milk in the batter.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Batter didn’t rise	Oil wasn’t hot enough	Heat it for at least 10 mins at 220°C
Meatballs overcooked	Baked too long before adding batter	Brown briefly, then finish in the oven
Batter was lumpy	Didn’t whisk properly	Add milk gradually and whisk smooth
Stuck to pan	Used too little oil or wrong pan	Use non-stick and enough oil

HOW TO MAKE MARY BERRY’S MEATBALL TOAD IN THE HOLE

Preheat the oven
Set it to 240°C / 220°C fan / Gas 9. It needs to be scorching.
Make the meatballs
Mix sausage meat, Parmesan, sage, mustard, spring onions, salt, and pepper. Knead together and shape into 20 meatballs. Roll lightly in flour.
Make the batter
Whisk flour, eggs, and a splash of milk until smooth. Slowly add remaining milk until pourable and lump-free.
Brown the meatballs
Heat 1 tbsp oil in an ovenproof non-stick pan. Fry meatballs until browned all over, then remove and set aside.
Preheat the pan with oil
Add remaining 5 tbsp oil to the pan and place it in the oven for 10 minutes until smoking hot.
Assemble and bake
Quickly pour batter into hot oil, then scatter meatballs evenly over the top. Bake for 25–30 mins until puffed, golden, and crisp around the edges.
Serve immediately
This waits for no one. Straight to the table with mash, gravy, or just a green salad.

TIPS FROM MY KITCHEN

I use a Pyrex jug to pour the batter in fast and clean—no mess.
If your oven runs hot, check it at 20 minutes. Mine goes golden early.
I like to toss a splash of cider vinegar in the gravy for extra zing when serving.

STORAGE + SERVING

Fridge: Keeps for 2 days, covered.
Freezer: Wrap slices in foil and freeze up to 2 months.
Reheat: Oven at 180°C for 10 mins, or microwave individual pieces for 2–3 mins.

FREQUENTLY ASKED QUESTIONS

Q: Can I use pre-formed meatballs?
A: Yes, just make sure they’re raw so they finish cooking in the oven. Pork or chicken both work.

Q: Can I prep it ahead?
A: Yes—make the batter and meatballs ahead, but only pour and bake when you’re ready to serve.

Q: Why didn’t my batter rise?
A: The oil wasn’t hot enough. It should sizzle loudly when the batter hits.

Q: What sides go well with it?
A: A mustardy gravy, green beans, or even roasted carrots all pair perfectly.

Try More Recipes:

Mary Berry Meatball Toad in the Hole

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

354

kcal

A modern twist on a British classic, this Meatball Toad in the Hole delivers juicy sausage meatballs baked in a fluffy, golden batter. Quick, comforting, and full of flavour—it’s the kind of meal you make when you want dinner sorted in under an hour.

Ingredients

For the meatballs:
350g pork sausage meat
30g Parmesan, grated
1 tbsp fresh sage, chopped
1 tsp Dijon mustard
4 spring onions, finely chopped
4 tbsp plain flour (for rolling)
Salt + pepper
For the batter:
115g plain flour
4 large eggs
150ml milk
6 tbsp sunflower oil

Directions

Preheat oven to 240°C (220°C fan).
Mix meatball ingredients and form into 20 balls. Roll in flour.
Make batter: whisk eggs, flour, and milk until smooth.
Brown meatballs in 1 tbsp oil, then set aside.
Add remaining oil to pan, heat in oven 10 mins.
Pour in batter, scatter in meatballs. Bake 25–30 mins.
Serve hot and crisp.

Notes

Always let oil preheat fully—it makes or breaks the rise.
Rolling meatballs in flour helps them brown better.
Serve immediately for maximum crispness.