There is an established group of steak restaurants in London much like Peter Luger and Charley Palmer’s here in the States.  They are called Hawksmore.  That’s where I first had this outstanding meatball stew dish.   It helped immensily that I visited the locale with one of my restauranteur friends and he was familiar with the recipe.  The addition of Stilton, a pungent, earthy English cheese, is crucial to encapsulate the flavor of these remarkably juicy balls.



½ LB of ground sirloin

½ LB of ground pork

1 garlic clove – minced through a garlic press

¼ cup of white wine

2 oz of English Stilton cheese – grated

1 large egg – beaten

APF for dusting

Kosher salt and fresh cracked pepper

4-5 TBSP olive oil for frying



4 garlic cloves – finely minced

1 small onion – minced

½ TSP red chili flakes

1 small carrot – chopped very small

1 TSP sugar

1 cup of low sodium stock

1 cup of low sodium beef stock

½ package of chicken or beef demiglace

1 24 oz can diced tomatoes – juice drained

Kosher salt and fresh cracked pepper


In a working bowl, mix all the ingredients for the balls, being careful not to overmix.  Form into 1” balls.  Fry the balls in batches in a skillet with the oil, careful not to overcrowd the pan, as you want to brown them evenly.

In a Dutch oven, add 2 TBSP of olive oil and sauté the onion, carrot, garlic and chili flakes. Add the tomatoes and the sugar, seasoning with salt and pepper.  Simmer for about 15 minutes.  In a container mix the chicken and beef stocks and dissolve the demiglace.  Add the liquids to the tomatoes and nestle the meatballs in the sauce.  Half cover with a lid and simmer for about 1 hour.  Remove the meatballs to a platter and blend the sauce with an immersion blender to smooth consistency.


The sauce is better blended as it becomes velvety smooth.  The typical garnishes are fried capers and fried sage leaves.  The best accompaniment is polenta, grits or mashed potatoes, as you need the creamy factor to showcase this decadent dish.

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