Mary Berry Meatball Toad in the Hole

This easy Mary Berry Meatball Toad in the Hole is a delicious twist on a classic meal, featuring juicy meatballs nestled in a crispy, golden batter. It’s quick to prepare and perfect for using common ingredients you have at home. Enjoy this comforting dish for a simple family dinner any night of the week!

This Meatball Toad in the Hole Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed:

For the Meatballs:

• 350g (12oz) pork sausage meat
• 30g (1oz) Parmesan cheese, grated
• 1 tbsp freshly chopped sage
• 1 tsp Dijon mustard
• 4 spring onions, trimmed and finely chopped
• 4 tbsp plain flour (for rolling)
• Salt and freshly ground black pepper, to taste

For the Batter:

• 115g (4oz) plain flour
• 4 large eggs
• 150ml (¼ pint) milk
• 6 tbsp sunflower oil (divided)

How To Cook Meatball Toad in the Hole:

1. Preheat the Oven: Preheat your oven to 240°C/220°C Fan/Gas 9.
2. Prepare the Meatballs: In a mixing bowl, combine the sausage meat, grated Parmesan, chopped sage, Dijon mustard, and finely chopped spring onions. Season well with salt and pepper. Using your hands, knead the mixture until combined, then shape it into 20 equal-sized meatballs and roll them in plain flour.
3. Make the Batter: In a separate bowl, measure the flour and create a small well in the centre. Crack the eggs into the well, then add a little of the milk. Whisk the mixture by hand, slowly adding the rest of the milk, until you have a smooth batter.
4. Brown the Meatballs: Heat 1 tablespoon of sunflower oil in an ovenproof non-stick frying pan over high heat. Add the meatballs and brown them on all sides. Once browned, remove the meatballs from the pan and set them aside.
5. Prepare for Baking: Add the remaining 5 tablespoons of sunflower oil to the pan and place it in the oven for 10 minutes to get hot.
6. Bake: When the oil is very hot, pour in the batter and carefully place the browned meatballs on top. Bake in the preheated oven for about 25–30 minutes, or until the batter is well risen and golden brown.

Recipe Tips

• Use Fresh Ingredients: For the best flavor, use fresh herbs like sage and high-quality sausage meat. Fresh ingredients enhance the overall taste of the dish.
• Don’t Skip Browning: Make sure to brown the meatballs properly before baking. This step adds a rich flavor and helps keep the meatballs juicy.
• Preheat the Oil: Always preheat the oil in the pan before adding the batter. This ensures a crispy, golden crust that makes the dish more appealing.
• Whisk Batter Well: Take your time to whisk the batter until it’s completely smooth. A well-mixed batter rises better and gives you a light texture.
• Serve Immediately: Toad in the Hole is best enjoyed fresh out of the oven when the batter is hot and crispy. Serve it right away for the best experience.
  

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Meatball Toad in the Hole in an airtight container and refrigerate. It will stay good for about 2 days.
• Freeze: Wrap leftover Meatball Toad in the Hole well in plastic wrap and put it in a freezer-safe container for 2 months. To thaw, just move it to the fridge overnight before serving.
• Reheating: To reheat leftover Meatball Toad in the Hole, preheat the oven to 350°F and heat for 10 minutes covered with foil. For quick reheating, microwave individual portions for 2–3 minutes.

Nutrition Fact

Serving Size: 1 serving (approximately 102g)

• Calories: 354
• Total Fat: 27g
• Saturated Fat: 12g
• Cholesterol: 239mg
• Sodium: 757mg
• Potassium: 217mg
• Total Carbohydrate: 10g
• Dietary Fiber: 0.4g
• Sugars: 1g
• Protein: 16g

Try More Mary Berry Recipes:

• Mary Berry Chicken Tartiflette
• Mary Berry Hoisin Chicken
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee