Clawson Blue Stilton Meatballs



1 onion, roughly chopped

1 garlic clove, roughly chopped

3 slices of white bread, torn into pieces

500g lamb mince (vegetarian alternative: 2x 410g cans, butter beans)

125g Clawson Blue Stilton

1 egg


1 bunch parsley, chopped

2 tbsp olive oil

1 onion, sliced

175g mushrooms, sliced

400g can of chopped tomatoes

2 tbsp tomato puree

150ml lamb stock (or vegetable stock

Spaghetti to serve


  1. Preheat the oven to 200 degrees. In a food processor, whiz the chopped onion, garlic and breadcrumbs until evenly crumbed.

  2. Transfer into a bowl and mix in the mince (vegetarians: butter beans, finely blended) and Clawson Blue Stilton®. Stir in the egg, parsley and seasonings.

  3. Shape the mixture into small balls and arrange in a roasting tin. Bake for 20 - 25 minutes until browned. Lift out of the pan with a slotted spoon, discarding any fat.

  4. Meanwhile, heat the oil and fry the sliced onion until starting to brown. Add the mushrooms and continue to fry for 2 - 3 minutes before adding the tomatoes, tomato puree and stock. Bring to the boil and simmer for 8 - 10 minutes, until the sauce starts to thicken.

  5. Add the meatballs to the sauce and cook gently for 3 - 4 minutes until hot. Serve with noodles or spaghetti.