For the meatballs
- 4 tsp vegetable oil
- 200g lean minced beef
- 1 small onion or 2 shallots, finely chopped
- ¼ tsp dried chilli flakes
- 1 tsp mixed dried herbs
- Salt and pepper
For the batter
- 80g plain flour
- Pinch of salt
- ½ tsp ground turmeric
- 1 egg
- 150ml semi-skimmed milk
For the yoghurt
- 4 tbsp low fat plain Greek-style yoghurt
- 1 tbsp chopped fresh chives
- 1 tsp finely grated lemon zest
- Preheat the oven to 210°C/Gas 7.
- Put 1 tsp vegetable oil into each hole of a 4 Hole Yorkshire Pudding Tray.
- Mix together the minced beef, onion or shallot, chilli flakes and mixed herbs. Season with salt and pepper. Form into 4 meatballs and place one into each hole of the Yorkshire pudding tray. Bake for 5 minutes while making the batter.
- Put the flour into a mixing bowl and add the salt and ground turmeric. Add the egg and milk and beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier.
- When the meatballs have been baking for 5 minutes, quickly pour the batter around them and close the oven door. Bake for a further 22-25 minutes, until the batter is risen and golden.
- Meanwhile, mix together the yoghurt, chives and lemon zest. Serve with the meatball popovers and fresh seasonal vegetables.
Tip: Try using soured fresh cream instead of yoghurt, and adding chopped fresh coriander as a change from chives.