An English classic with an Italian twist + Sourdough!
A toad-in-the-hole is a British pub favorite featuring bangers (aka sausages) cooked in a Yorkshire pudding batter (a sort fluffy, custardy pancake). Onion gravy is the traditional topping. For this version, plump, mozzarella-filled meatballs take the place of bangers. And a quick, homemade marinara sauce replaces the gravy, giving it all the appeal of a classic meatball sub. Meanwhile, sourdough starter and rosemary in pudding batter give this dish an extra layer of deliciousness.
Sourdough Toad-in-the-Hole with Meatballs & Marinara
A classic English toad-in-the-hole is a custardy skillet pancake with sausages and gravy. Here it is given an Italian-American makeover with the trappings of a meatball sub—mozzarella meatballs and homemade Marinara taking the place of sausage and gravy. All that’s missing is the red gingham tablecloth.
Ingredients
- 1/2 cup bread crumbs
- 1 1/2 cups milk
- 3 large eggs
- 1 cup (250 gm) sourdough starter 100% hydration, discard
- 2/3 cup (95 gm) all-purpose flour
- Kosher salt and pepper
- 8 oz ground beef 80 or 85% lean
- 1/4 cup grated Mozzarella
- 1 tsp dried oregano
- 4 garlic cloves minced
- 3 tbsp olive oil divided
- 1 tbsp rosemary chopped
- 1 14-oz can diced tomatoes
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 450°. In a large bowl mix together bread crumbs and 1/2 cup of the milk and allow to sit for 5 minutes. Meanwhile, in a medium bowl whisk together sourdough starter, 1 cup milk, and 2 of the eggs until starter has dissolved. Add flour and a pinch of salt and whisk to make a lumpy batter. Set batter aside.
- To the breadcrumbs and milk add ground beef, remaining egg, mozzarella, 1/2 tsp oregano, half of the garlic, 1/2 tsp salt, 1/4 tsp pepper and mix until combined. Form into 6 to 8 meatballs and place on a plate.
- Heat 1 tbsp olive oil in a 12 inch oven-safe skillet over medium heat. Add meatballs and cook for 3-4 minutes per side, until browned. Remove from heat. Loosen meatballs from the bottom of the pan. Add 1 tbsp olive oil to the pan.
- Spoon batter around meatballs to cover a bit more than half of each one (there may be extra batter). Gently lift meatballs with tongs to allow some batter underneath. Sprinkle rosemary over. Bake for 25-30 minutes until evenly browned.
- Meanwhile, in a saucepan heat 1 tbsp olive oil over medium-low heat. Add the remaining garlic and cook, stirring frequently, for 1-2 minutes until fragrant. Add tomatoes, 1/2 tsp oregano, red pepper flakes, and a pinch of salt. Bring to a simmer then reduce heat to low and cook, stirring occasionally, for 10-12 minutes.
- When toad-in-the-hole is done cut and serve immediately with the marinara sauce.
Notes
Ground chicken, pork, or turkey could be used to replace some or all of the ground beef. If you prefer, you could use store bought marinara sauce.
