Mary Berry Meatball Toad In The Hole Recipe [Tips & Tricks]

If you’re looking for a twist on a classic British comfort food, Mary Berry’s meatball toad in the hole is a must-try!

This hearty dish combines juicy, flavorful meatballs with the rich, fluffy batter of a traditional toad in the hole, making for a satisfying meal that’s perfect for any occasion. Mary Berry’s recipe brings together the best of both worlds-classic flavors with a deliciously modern spin. It’s simple to make, incredibly tasty, and guaranteed to impress everyone at the table!

Mary Berry Meatball Toad In The Hole Recipe

Ingredients Needed

To make Mary Berry’s delicious Meatball Toad In The Hole, you will need the following ingredients. The recipe brings together a few basics from traditional British cuisine with a modern twist, making it an appealing dish for any occasion.

For The Meatballs

• 500g (1 lb) minced beef – Ground beef is the base of the meatballs, providing the juicy and hearty texture that works wonderfully in the dish. You could also use a combination of beef and pork for added flavor.
• 1 small onion, finely chopped – Onion adds depth to the flavor of the meatballs, giving them that savory and slightly sweet base.
• 1 garlic clove, minced – Garlic is a must for seasoning and elevates the richness of the beef.
• 1 egg – The egg serves as a binder to hold the meatball mixture together and keeps them tender.
• 50g (1/4 cup) breadcrumbs – This helps to lighten up the meatballs and makes them more succulent.
• 1 tbsp Worcestershire sauce – A classic seasoning that adds umami and a touch of tangy flavor.
• 1 tbsp fresh parsley, chopped – Fresh herbs enhance the overall freshness and flavor of the meatballs.
• Salt and pepper, to taste – For seasoning the meatballs.

For The Batter

• 200g (1 1/2 cups) plain flour – The base of the batter, providing structure and a light, fluffy texture.
• 4 large eggs – Eggs are essential in creating a rich, well-risen batter. They add both structure and a soft texture to the final result.
• 300ml (1 1/4 cups) whole milk – Whole milk adds richness and moisture to the batter, helping it rise and become golden.
• 2 tbsp vegetable oil – This is used to grease the pan and contribute to the crispiness of the batter once baked.
• Salt and pepper, to taste – Basic seasoning to bring out the flavors in the batter.

For The Gravy

• 1 tbsp vegetable oil – For cooking the gravy base.
• 1 onion, finely sliced – The onion adds sweetness and a savory base to the gravy.
• 300ml (1 1/4 cups) beef stock – The stock provides the foundation for the gravy’s deep, rich flavor.
• 1 tbsp flour – This will help thicken the gravy and give it a nice consistency.
• Salt and pepper, to taste – To adjust the seasoning and balance the richness of the gravy.

Equipment Needed

Making Mary Berry’s Meatball Toad In The Hole requires some common kitchen tools and equipment to bring all the components together:

• Mixing bowls – For combining the ingredients for the meatballs and batter. You’ll need one large bowl for the meatballs and one for the batter.
• Large baking dish or roasting tin (about 25cm x 30cm) – A suitable size for baking the meatballs and pouring in the batter to cook them together. The shape and size of the pan will help the batter cook evenly.
• Frying pan – For browning the meatballs before placing them in the baking dish.
• Wooden spoon or spatula – To mix the ingredients and keep things neat as you cook.
• Measuring spoons and cups – To ensure accuracy when measuring out the ingredients.
• Whisk – For beating the batter mixture until smooth and lump-free.
• Sharp knife – To chop the onions and garlic.
• Spoon or ice cream scoop – For forming the meatballs into uniform sizes.
• Oven – The key piece of equipment to bake everything together to perfection.

How To Make Mary Berry’s Meatball Toad In The Hole

Follow this step-by-step guide to recreate Mary Berry’s Meatball Toad In The Hole, a hearty, flavorful dish that combines succulent meatballs and golden, fluffy batter:

Step 1: Prepare The Meatballs

1. In a mixing bowl, combine the minced beef, finely chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, parsley, salt, and pepper.
2. Mix the ingredients thoroughly using your hands until everything is well incorporated. Be careful not to overwork the mixture to keep the meatballs tender.
3. Once mixed, roll the meatball mixture into even-sized balls, about the size of a golf ball.
4. Heat a little oil in a frying pan over medium heat. Brown the meatballs in batches, turning them regularly until they’re golden on all sides. This should take around 5-7 minutes per batch.
5. Once browned, set the meatballs aside on a plate.

Step 2: Make The Batter

1. In a separate mixing bowl, whisk together the flour, eggs, milk, salt, and pepper until smooth. You want a thick but pourable consistency.
2. Leave the batter to rest for about 10 minutes while you prepare the next steps. Resting the batter allows the gluten to relax and ensures a fluffier result when baked.

Step 3: Preheat And Assemble

1. Preheat your oven to 220°C (425°F), and place your baking dish in the oven to heat up as well.
2. Once the oven is hot, remove the baking dish and carefully pour in the vegetable oil. Swirl it around so the base is evenly coated.
3. Add the browned meatballs into the hot dish. Make sure they’re spread out evenly for uniform cooking.
4. Pour the rested batter over the meatballs, ensuring they are completely covered. The batter should sizzle when it hits the hot pan.

Step 4: Bake And Serve

1. Bake the meatball toad in the hole for about 25-30 minutes or until the batter is golden brown and risen. You may want to check halfway through and rotate the dish for even cooking.
2. Once cooked, remove from the oven and let it cool for a few minutes before serving.

Step 5: Make The Gravy

1. While the dish is baking, heat oil in a small pan over medium heat. Add the sliced onions and cook gently until they are soft and caramelized, about 10 minutes.
2. Stir in the flour to make a roux, cooking for 1-2 minutes until it smells nutty.
3. Gradually pour in the beef stock, stirring constantly to prevent lumps. Allow the gravy to simmer for 5-10 minutes until it thickens. Season with salt and pepper to taste.

Expert Tips

To elevate your Meatball Toad In The Hole even further, consider these expert tips:

• Rest the batter: Allow the batter to rest for at least 10 minutes before pouring it into the pan. This helps achieve the perfect texture and rise.
• Don’t overcrowd the meatballs: When browning the meatballs, avoid overcrowding the pan. This ensures they cook evenly and brown nicely.
• Temperature matters: Make sure the oven and baking dish are hot before adding the batter. This ensures the batter puffs up beautifully as soon as it hits the pan.
• Use high-fat beef: For juicy, flavorful meatballs, use ground beef that contains at least 20% fat. It will keep the meatballs moist and tender.
• Customize the meatballs: Feel free to add your favorite herbs and spices to the meatballs, such as dried oregano, thyme, or a pinch of chili flakes for a kick.

Mary Berry’s Meatball Toad In The Hole is a comforting and satisfying dish that combines rich meatballs with a golden, fluffy batter and savory gravy. Perfect for family meals or dinner parties, it’s a recipe that’s easy to follow and offers plenty of room for personalization. By using a few simple ingredients and following these detailed steps, you’ll have a show-stopping meal that captures the essence of British comfort food with a delicious twist.

Easy Recipe Variations For Mary Berry’s Meatball Toad In The Hole

Mary Berry’s Meatball Toad in the Hole is a delightful twist on the classic British dish, bringing together the comforting, savory flavors of sausages in a batter, with the hearty appeal of meatballs. While the original recipe is fantastic on its own, there are several easy variations you can try to add a personal touch or cater to dietary preferences.

1. Veggie Meatballs: For a lighter, vegetarian alternative, you can replace the meatballs with veggie or lentil-based meatballs. Made from ingredients like chickpeas, lentils, and vegetables, these provide the same texture and hearty feel as traditional meatballs while being more plant-based. Adding some grated carrot or zucchini to the mixture can increase the flavor and nutrition.

2. Cheese-Stuffed Meatballs: To make the dish extra indulgent, consider stuffing your meatballs with cheese. Mozzarella works wonderfully, as it melts beautifully when cooked, adding a gooey, melty surprise in each bite. You could even try a blend of cheeses for extra flavor depth-something sharp like cheddar combined with creamy mozzarella creates a delightful contrast.

3. Spicy Meatballs: If you’re looking to add some heat to your Toad in the Hole, you can easily spice up your meatballs. Incorporating chili flakes, paprika, or fresh chopped chilies into your meatball mix will provide a gentle but satisfying heat. You can also experiment with different types of seasoning blends like Cajun, harissa, or curry powder for a more global flair.

4. Gluten-Free Version: If you’re catering to those with gluten sensitivities, a simple swap of ingredients can make this recipe gluten-free. Substitute traditional flour with a gluten-free flour blend in both the meatballs and the batter. Be sure to check that your meatballs don’t contain breadcrumbs, or use gluten-free breadcrumbs instead.

5. Herb-Infused Meatballs: Adding a mix of fresh herbs to your meatball mixture can elevate the flavor profile. Think rosemary, thyme, oregano, or basil. You can even try a fresh herb pesto inside the meatballs to give an aromatic, rich flavor with each bite. Adding herbs to the batter is also an option for an extra burst of flavor.

6. Smoky Bacon Meatballs: If you’re craving something with a smoky, savory edge, chop some bacon into small pieces and mix it into your meatball blend. The crisp, salty bacon enhances the flavor of the beef or pork, and it pairs wonderfully with the fluffy, eggy batter. The result is a hearty, satisfying meal that’s both comforting and rich.

These variations allow you to experiment while keeping the spirit of the original Mary Berry recipe. The beauty of this dish is that it’s flexible and adaptable, and with these simple modifications, you can create a version that suits your family’s tastes or dietary needs.

Best Practices To Store Leftovers

Storing leftovers properly is crucial not only to maintain the flavor and texture of your meal but also to ensure it stays safe to eat. Meatball Toad in the Hole, with its batter and meaty filling, can be a bit tricky when it comes to storage, but with the right techniques, you can enjoy it the next day just as much as when it was first made.

1. Cool Quickly: Before storing your leftovers, ensure the dish is completely cool. Leaving hot food out at room temperature for extended periods can promote bacterial growth. To cool it down faster, spread the dish out on a shallow tray or plate. Avoid placing hot food directly into the refrigerator, as it can raise the temperature inside the fridge and affect other stored foods.

2. Proper Storage Containers: Use airtight containers to store your leftovers. Glass or BPA-free plastic containers with secure lids work best for keeping the meatballs and batter fresh. If you have a large amount, you might want to divide it into smaller portions to make reheating easier.

3. Refrigerating: Once cooled, store the leftovers in the fridge for up to 3 days. Ensure the container is tightly sealed to prevent the food from absorbing any unwanted odors from the fridge. The batter may soften slightly, but the meatballs will still retain their flavor.

4. Freezing: If you have leftover meatballs but don’t want to eat them within a few days, you can freeze them for up to 3 months. To prevent the batter from becoming soggy upon reheating, it’s best to freeze the meatballs separately from the batter. After freezing, you can reassemble them in the dish before reheating.

5. Reheating: When you’re ready to eat your leftovers, reheat them gently in the oven to preserve the crispness of the batter. Place the leftovers in an oven-safe dish, cover with foil, and heat in a preheated oven at 160°C (320°F) for about 15-20 minutes or until hot throughout. You can also microwave individual portions if you’re short on time, but note that the batter may lose its crispness.

What Goes Well With Meatball Toad In The Hole

Mary Berry’s Meatball Toad in the Hole is a rich and savory dish that can benefit from sides that balance or complement its flavors. Here are some excellent side dishes that pair beautifully with this comforting meal:

1. Roasted Vegetables: Roasting vegetables like carrots, parsnips, sweet potatoes, or Brussels sprouts can add a natural sweetness and texture that complements the savory richness of the meatballs and batter. The caramelization from roasting also gives them a delightful depth of flavor.

2. Green Beans or Asparagus: A side of steamed or lightly sautéed green beans or asparagus provides a fresh, crisp contrast to the heavier dish. A drizzle of lemon juice or a sprinkling of toasted almonds can add a zesty, nutty flavor to round out the meal.

3. Mashed Potatoes: If you’re in the mood for an extra comforting meal, mashed potatoes are a perfect choice. Their creamy texture and mild flavor create a wonderful balance with the savory meatballs and eggy batter. For extra flavor, try adding garlic or horseradish to your mash.

4. Peas: Classic peas, whether fresh or frozen, provide a burst of color and sweetness that pairs nicely with the rich, hearty flavors of the Meatball Toad in the Hole. You can make them extra special by sautéing them in butter with a few sprigs of fresh mint or adding a handful of crispy pancetta for a salty crunch.

5. Gravy: Of course, no Toad in the Hole is complete without gravy!

   A rich, savory gravy made from the pan drippings or a simple homemade onion gravy will elevate the dish and tie everything together. The gravy can also be poured over the roasted vegetables to create a unified, comforting meal.

6. Crisp Salad: For something lighter, a fresh, crisp salad with a tangy vinaigrette can balance out the richness of the meatball toad. Try mixing peppery arugula, baby spinach, and crunchy cucumber, and top with a few slices of tangy goat cheese or crumbled feta for a burst of flavor.

Conclusion

Mary Berry’s Meatball Toad in the Hole is a versatile and hearty meal that can be customized to fit a wide range of tastes and dietary needs. Whether you’re looking to spice things up, go vegetarian, or add a cheesy twist, there are plenty of variations that will make this dish your own. Storing leftovers correctly ensures that you can enjoy this comforting meal for days, while pairing it with the right sides can turn it into a well-rounded feast.

The beauty of this dish lies in its adaptability and its ability to bring people together around a shared meal. Whether you’re making it for a special occasion or as a simple weeknight dinner, it’s a surefire way to please everyone at the table. So, get creative with your variations, experiment with sides, and most importantly, enjoy this delicious, comforting meal!

FAQs

What Is Mary Berry’s Meatball Toad In The Hole Recipe?

Mary Berry’s meatball toad in the hole is a twist on the classic British dish, replacing the usual sausages with flavorful homemade meatballs. The meatballs are cooked in a Yorkshire pudding batter, creating a hearty and comforting meal that’s perfect for any occasion.

What Ingredients Do I Need For Mary Berry’s Meatball Toad In The Hole?

For Mary Berry’s meatball toad in the hole, you will need minced beef or pork for the meatballs, breadcrumbs, egg, garlic, and herbs. The Yorkshire pudding batter requires flour, eggs, milk, and oil. You will also need seasonings like salt and pepper, plus a bit of oil to cook the meatballs and bake the dish.

Can I Use Frozen Meatballs For Mary Berry’s Meatball Toad In The Hole?

While fresh homemade meatballs provide the best flavor, you can use frozen meatballs if you’re short on time. Just make sure to thaw them before using and check that they’re fully cooked through when baking in the oven.

How Do I Make The Yorkshire Pudding Batter For Mary Berry’s Recipe?

To make the Yorkshire pudding batter, whisk together flour, eggs, milk, and a pinch of salt until smooth. The key is to let the batter rest for about 30 minutes before using it, which helps create a light and crispy texture when baked.

What Type Of Meat Is Best For The Meatballs In This Recipe?

Mary Berry suggests using minced beef or a mixture of beef and pork for the meatballs. The combination provides a balance of flavor and tenderness. You can also experiment with other meats like chicken or turkey, but beef and pork are the most traditional.

How Long Should I Cook Mary Berry’s Meatball Toad In The Hole?

Bake the meatball toad in the hole for around 30 to 40 minutes at 200°C (180°C fan)/400°F until the batter is golden brown and the meatballs are cooked through. It’s important to check that the batter has fully risen and is crispy around the edges.

Can I Make Mary Berry’s Meatball Toad In The Hole Ahead Of Time?

Yes, you can prepare the meatballs and batter ahead of time. Store the meatballs in the fridge or freezer, and the batter can be stored in the fridge for up to 24 hours. When ready to cook, assemble the dish and bake as directed.

What Should I Serve With Mary Berry’s Meatball Toad In The Hole?

This dish is delicious when served with traditional sides such as mashed potatoes, peas, or a simple green salad. Gravy also pairs wonderfully with the meatballs and the rich, fluffy batter.

Can I Use A Different Type Of Batter For Mary Berry’s Meatball Toad In The Hole?

Mary Berry’s recipe uses a traditional Yorkshire pudding batter, but if you want to experiment, you could try a gluten-free batter or a thicker pancake-style batter. However, the Yorkshire pudding batter gives the dish its signature texture and flavor.

How Can I Adjust The Seasoning In Mary Berry’s Meatball Toad In The Hole?

Feel free to adjust the seasoning in both the meatballs and the batter to your taste. For the meatballs, you can add additional herbs like oregano or basil, or spice them up with chili flakes. For the batter, a pinch of mustard powder or freshly ground black pepper can add extra depth of flavor.