Instructions:
 

Place the breadcrumbs and milk into a medium-sized mixing bowl, and mix until the breadcrumbs have absorbed the milk.

 

Place the black pudding and the sundried tomatoes into a food processor and blitz until they resemble a breadcrumb texture.

 

Transfer the black pudding and tomato crumb to the mixing bowl containing the milk and breadcrumbs and add the beef mince, salt and pepper.  Mix all of the ingredients together, cover in clingfilm and let it rest for 30 minutes.

 

Divide the mixture into six equal quantities and shape them into balls.

 

Preheat a frying pan, add a couple of sprays of the rapeseed oil and add the meatballs one at a time allowing 15 seconds between adding another so that the pan does not lose temperature.  Cook for 4-5 minutes until the meatballs have started to brown.

 

Reduce the heat of the pan slightly and carefully add the tomato passata around the meatballs, cover with a lid or a piece of foil and allow to simmer for a further 10-15 minutes gently stirring occasionally.

 

Serve straight away, topped with a little grated Parmesan cheese (optional) and a few fresh basil leaves torn.

 

Perfect served with pasta, fresh bread or gnocchi

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