Mary Berry’s Meatball Toad in the Hole is a charming reimagining of a traditional British staple. While the classic version typically features sausages baked in a Yorkshire pudding batter, Mary Berry brings a fresh and exciting twist by replacing the sausages with juicy homemade meatballs. These meatballs, made from seasoned ground beef or pork, are baked until golden and then cocooned in a light, airy, and beautifully risen Yorkshire pudding.
The result? A golden, puffy masterpiece with crispy edges and a satisfyingly meaty center. It’s the kind of dish that fills the kitchen with irresistible aromas and leaves you feeling warm, full, and wonderfully content. Perfect for a Sunday lunch or a cozy midweek meal, it brings comfort food to a whole new level with a homemade touch that feels indulgent but remains effortlessly accessible.
Mary Berry’s Meatball Toad In The Hole Recipe
Ingredients Needed
Let’s break down the ingredients into two main parts: the meatballs and the Yorkshire pudding batter. Simplicity is key, but each ingredient plays a vital role in building rich flavor and texture.
For The Meatballs
- 500g minced beef (or a mix of beef and pork for a richer flavor)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp dried mixed herbs (such as thyme, oregano, or rosemary)
- 1 egg, beaten (acts as a binder)
- Salt and freshly ground black pepper, to taste
- 1-2 tbsp breadcrumbs (optional, for added structure)
For The Batter (Yorkshire Pudding)
- 125g plain flour
- 3 large eggs
- 200ml whole milk
- Pinch of salt
- 2 tbsp vegetable oil or beef dripping (for heating in the tin)
Equipment Needed
Before you begin, gather the essential tools to streamline the cooking process. While Mary Berry emphasizes ease and efficiency, having the right equipment makes all the difference:
- Mixing bowls (one for meatballs, one for batter)
- Whisk (for a lump-free batter)
- Frying pan (for browning the meatballs)
- Measuring jug (to pour the batter)
- 12-hole muffin tin or a large roasting tin (depending on how you want to serve it)
- Oven mitts (you’ll be working with hot oil!)
- Spoon or small scoop (to shape the meatballs)
- Cooling rack (optional, but great for letting the dish breathe before serving)
Instructions To Make Mary Berry’s Meatball Toad In The Hole
This is where the magic happens. It’s a relatively straightforward process, but timing and temperature are crucial for that beautiful rise and satisfying texture.
Step 1: Make The Meatballs
- In a large mixing bowl, combine the minced meat, chopped onion, garlic, herbs, salt, pepper, and the beaten egg. If the mixture feels too wet, add a spoonful of breadcrumbs.
- Mix gently with your hands or a spoon-don’t overwork it, or the meatballs can become tough.
- Shape the mixture into small meatballs, roughly the size of a golf ball. You should get about 12-14.
- Heat a drizzle of oil in a frying pan over medium heat and brown the meatballs on all sides. They don’t need to be fully cooked through-just golden and sealed.
Step 2: Make The Batter
- In a separate bowl, whisk the flour, eggs, and salt together.
- Gradually add the milk while continuing to whisk, creating a smooth, lump-free batter. Let the batter rest while you preheat the oven-this helps it rise better.
Step 3: Preheat The Tin And Oven
- Place your muffin tin or roasting tin in the oven and add a bit of oil or dripping to each compartment.
- Preheat the oven to 220°C (200°C fan) / 425°F / Gas mark 7. The oil needs to get smoking hot-this is crucial for a crispy, dramatic rise.
Step 4: Assemble And Bake
- Carefully remove the hot tin from the oven (caution: the oil will be extremely hot!).
- Drop a meatball into each section (or evenly space them if using a large tin).
- Pour the batter evenly over the meatballs-work quickly so the tin doesn’t cool down.
- Return the tin to the oven and bake for 25-30 minutes, without opening the oven door. The batter should puff up dramatically and turn golden brown.
Step 5: Serve
Let it rest for a minute or two, then serve immediately while it’s still crisp and hot. Pair with onion gravy, mashed potatoes, or buttered peas for a truly British feast.
Tips And Tricks
Here’s how to make sure your Meatball Toad in the Hole is as flawless as Mary Berry’s:
- Rest the batter: Let it sit for at least 30 minutes at room temperature. This allows the gluten to relax, leading to a better rise.
- Use hot fat: The oil or dripping must be smoking before you pour the batter in-this is non-negotiable for achieving that iconic puff.
- Even sizing: Try to keep your meatballs uniform so they cook evenly and sit neatly in the batter.
- Don’t open the oven door during baking! It can cause the pudding to deflate.
- Serve immediately: Yorkshire pudding waits for no one. Once it’s out of the oven, bring it to the table fast to enjoy the crispy magic before it softens.
Mary Berry’s Meatball Toad in the Hole is an inspired take on a cherished classic, offering a fresh and satisfying twist with homemade meatballs nestled in a crisp, golden Yorkshire pudding. It’s a dish that radiates comfort, joy, and a little bit of nostalgic charm-all while being incredibly simple to put together with pantry staples and a bit of love.
Whether you’re serving it up for a relaxed family dinner or bringing a bit of British flair to your weekly meal plan, this dish never disappoints. So next time you’re craving something hearty, homemade, and utterly delightful, remember Mary’s meatball marvel-you’ll be back for seconds (and thirds) in no time.
Easy Recipe Variations For Mary Berry’s Meatball Toad In The Hole
One of the best things about Mary Berry’s recipes is how adaptable they are. Her meatball toad in the hole serves as a perfect canvas for your culinary creativity. Whether you’re accommodating dietary restrictions or just want to switch things up, here are some tasty, crowd-pleasing variations:
1. Different Meats, Different Worlds
Mary’s original version uses pork or beef meatballs, but you can swap them out to suit your palate:
- Chicken or Turkey Meatballs: Lighten things up without compromising flavor. These leaner meats are great for a healthier option and pair beautifully with herbs like thyme and parsley.
- Lamb Meatballs: For a richer, more decadent flavor, lamb is a fantastic choice. Add a touch of mint or cumin to the mix for a Mediterranean twist.
- Plant-Based Meatballs: Vegetarian or vegan? No problem. There are amazing plant-based meatballs on the market, or you can make your own with lentils, mushrooms, oats, and spices. Use almond or soy milk in the batter and an egg substitute (like aquafaba) to keep it vegan.
2. Infuse The Batter With Herbs And Cheese
Transform your toad in the hole batter from basic to brilliant with just a few tweaks:
- Herb Infusion: Mix in chopped rosemary, thyme, or sage for a savory, aromatic boost.
- Cheesy Goodness: A handful of grated cheddar or parmesan added to the batter brings a rich umami flavor and creates a gloriously crispy top.
3. Make It Spicy
If you enjoy a bit of heat, turn your dish into a firecracker:
- Add chili flakes or chopped fresh chili to the meatballs.
- Serve with a drizzle of hot honey or a sriracha-spiked gravy.
4. Mini Toads For Individual Servings
Perfect for parties or picky eaters:
- Use a muffin tin instead of a large baking dish to create adorable individual portions. Just pop a meatball in each well with a ladle of batter, and bake as usual. They’re great for lunchboxes or quick reheats!
Storing Leftovers
Let’s face it-Toad in the Hole is one of those dishes that’s best straight from the oven, all puffed and golden. But don’t worry, leftovers can still be delicious if you know how to treat them right.
Refrigerating
- Cool Completely: Let the dish cool to room temperature before storing.
- Wrap or Seal: Place portions in an airtight container or wrap tightly in foil or cling film.
- Shelf Life: Stored properly, leftovers will keep in the fridge for up to 3 days.
Reheating
- Oven Method (Best): Preheat your oven to 180°C (350°F), place the toad on a baking tray, and cover loosely with foil to prevent over-browning. Heat for 15-20 minutes.
- Microwave (Quick Fix): While not ideal for maintaining crispiness, it works in a pinch. Place a portion on a microwave-safe plate and heat on medium power for 2-3 minutes, checking halfway through.
Freezing
- Yes, you can freeze it!
- Wrap Well: Freeze individual portions wrapped tightly in cling film and then foil, or in a freezer-safe container.
- Shelf Life: Freeze for up to 2 months.
- To Reheat from Frozen: Thaw overnight in the fridge, then follow the oven reheating instructions above.
What To Eat With Mary Berry’s Meatball Toad In The Hole?
This dish already has the ‘wow’ factor with meat and batter combined, but the right accompaniments can elevate it into a full-blown feast.
1. Gravy – The Essential Companion
A rich, glossy gravy is non-negotiable.
- Traditional Onion Gravy: Sweet, slow-cooked onions in a beefy stock base. Add a splash of red wine or balsamic vinegar for depth.
- Mushroom Gravy: Great for vegetarians and mushroom lovers alike-earthy, savory, and thick.
2. Veggies Galore
Balance the richness with some vibrant vegetables:
- Roasted Root Veg: Carrots, parsnips, and sweet potatoes roasted with rosemary and garlic.
- Peas & Green Beans: Quick to make and the perfect pop of green.
- Red Cabbage Slaw: For a fresh, tangy crunch, especially if you’re going for a spicier meatball variant.
3. Potatoes – Double The Comfort
It may sound carb-heavy, but honestly, no one’s complaining when the comfort factor is this high:
- Creamy Mashed Potatoes: Velvety smooth mash soaks up all the gravy.
- Crispy Roasties: For a Sunday roast feel, serve alongside roast potatoes with crackly edges and fluffy insides.
4. A Zingy Relish Or Chutney
Add a spoonful of tang to contrast the savory goodness:
- Apple & Onion Chutney or Cranberry Sauce gives a sweet and tart counterpoint.
- English Mustard on the side brings the heat for those who love a kick.
Conclusion
Mary Berry’s Meatball Toad in the Hole is a delightful reinvention of a British classic that offers warmth, flavor, and the joy of shared comfort food. Whether you stick to the traditional route or explore one of the easy variations, it’s a dish that delivers both nostalgia and satisfaction in equal measure. Leftovers? Totally manageable. Side dishes? Endless possibilities. And the best part-it’s just as fun to make as it is to eat.
So next time the weather turns grey or you’re simply in need of a meal that hugs you from the inside out, fire up the oven and give this classic a twist. With meatballs nestled in fluffy Yorkshire-style batter and plenty of gravy to go around, it’s a dish you’ll find yourself returning to again and again.
FAQs
What Is The Key Difference Between Mary Berry’s Meatball Toad In The Hole And A Traditional Toad In The Hole?
Mary Berry’s meatball toad in the hole replaces the traditional sausages with meatballs, adding a flavorful twist to the classic British dish. The meatballs are typically made with a mix of minced beef or pork, seasoned with herbs and spices, and cooked within a crispy Yorkshire pudding batter. This variation brings extra flavor and texture, while still preserving the essence of the original dish.
Can I Use Store-bought Meatballs For Mary Berry’s Meatball Toad In The Hole Recipe?
Yes, you can use store-bought meatballs to save time, but for the best results, it’s recommended to make your own meatballs. Homemade meatballs allow you to control the seasoning and texture, giving the dish a more personalized and flavorful touch. If using store-bought, ensure they are well-cooked and of good quality to complement the Yorkshire pudding batter.
How Do I Ensure The Yorkshire Pudding Batter Rises Perfectly In Mary Berry’s Meatball Toad In The Hole?
To achieve the perfect rise for your Yorkshire pudding batter in Mary Berry’s meatball toad in the hole, make sure your oven is preheated to a high temperature (about 220°C/200°C fan or 425°F). Also, use hot fat in your roasting tin before adding the batter, as this helps to create steam, which is crucial for a good rise. Avoid opening the oven door while the batter is cooking to prevent it from collapsing.
