Burren Balsamic Meatballs


This is a family favourite in our house.

Ingredients for the Meatballs:

  • 500g Beef Mince
  • 1 Onion peeled and finely chopped
  • 1 Carrot peeled and grated
  • 1 Garlic Clove peeled and crushed
  • 15ml Burren Balsamic Reduction
  • 10ml Worcestershire Sauce
  • Sea Salt and Freshly Ground Black Pepper


  1. Preheat the oven to 170°C.
  2. Combine all the ingredients mixing well then season generously.
  3. Shape into small even sized balls (we used a small ice cream scoop).
  4. Chill well.
  5. Fry gently in a little sunflower oil and place in a suitable sized ovenproof dish.
  6. Make the sauce.

Ingredients for the sauce:

  • 400g Tinned Crushed Tomatoes
  • ½ Onion peeled and finely chopped
  • ½ Carrot peeled and finely chopped
  • 25ml Grande Reserve Balsamic Vinegar
  • 50ml Water
  • 50g Mature Cheddar grated


  1. Fry the onion and carrot in a little oil to lightly colour.
  2. Add the balsamic glaze and cook for 2 minutes.
  3. Add the crushed tomatoes and the water.
  4. Allow to come to the boil before pouring over the meatballs.
  5. Cover with foil and bake in the preheated oven for approximately 20 minutes.
  6. Remove the foil and scatter over the grated cheese.
  7. Return to the oven for 5 minutes.
  8. Serve with some garlic bread.