Ingredients:
2 eggs, beaten
1 cup milk
1 cup flour
1/2 teaspoon salt
3/4 lb ground beef
3/4 teaspoon salt
pepper
1/2 teaspoon Dijon mustard
1 tablespoon onions, minced
1/2 tablespoon cornstarch
4 tablespoons ketchup or 4 tablespoons chili sauce
2 teaspoons Worcestershire sauce
Directions:
———-YorkshirePudding———-.
sift flour and salt together.
Beat eggs and milk together.
Gradually add liquid to the flour.
Beat for two minutes and refrigerate . Leave it in the fridge for at least an hour so it is ice cold when you pour it into baking dish
——-Meatballs————-.
Mix all the ingredients together and shape into walnut sized balls.
In a skillet brown the balls but so not cook through.
Putting it together: Heat oven to 400F degrees.Heat the cassorole dish & grease it
Pour half of the Yorkshire pudding into a 10x6x2 greased casserole dish.
Scatter the meat balls evenly in the batter.
Pour over the remaining batter.
Bake uncovered for about 25-30 minutes.
The pudding should be puffed up around the meatballs and golden tipped.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.