Serves: makes approx 30

Prep Time: 20 mins

Cooking Time: 15 mins





450g minced beef

2 eggs

200g breadcrumbs

100g grated parmesan

125ml milk

clove crushed garlic


100g flour

3 beaten eggs

200g brioche crumbs


Sauce – 225g extra mature cheddar, grated

30g finely grated parmesan

Tbs cornflour

300ml tin evaporated milk

50ml hot sauce (use Franks)



  1. For the meatballs – beat 2 eggs and 125ml milk, then add 450g minced beef, 200g breadcrumbs, 100g grated parmesan and 1 clove crushed garlic, mix well and mould into 25-30mm balls (no bigger). Chill for 20 minutes. Roll in 100g flour, 3 beaten egg, then 200g brioche bread crumbs.
  2. Deep fry in small batches for about 6-8 minutes at 165c.
  3. Drain.
  4. For the sauce – toss 225g grated extra mature cheddar in 1tbs cornflour.
  5. Put that mix plus 300ml tin evaporated milk in a pan and warm gently. It will seem too thin at first but will thicken.
  6. Finish by beating in the 50ml hot sauc
  7. Serve balls on a stick and dip into the sauce - FILTH!

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