Spicy Meatball Popovers with Lemon & Chive Yoghurt


This inspired dish is ideal for a budget-conscious meal – little spicy meatballs are baked in Yorkshire pudding batter flavoured with a pinch of ground turmeric. Greek-style yoghurt mixed with a little grated lemon zest and chopped fresh chives complements the popovers perfectly.

Made in our 4 Hole Yorkshire Pudding Tray


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


  1. Preheat the oven to 210°C/Gas 7.
  2. Put 1 tsp vegetable oil into each hole of a 4 Hole Yorkshire Pudding Tray.
  3. 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.
  4. 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.
  5. 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.
  6. 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.