Combine the mince, black pudding, white pudding, garlic clove and 1 chilli in a large bowl.
Mix well until a smooth paste forms. Roll paste into medium sized balls and leave them for 20 mins to rest.
Combine all of the other ingredients in a thick bottomed pot and slowly bring to the boil. Liquidise the mixture until you achieve a smooth consistency.
Drop the meatballs into the sauce and cook for 20 minutes. Season to taste. Add more chilli, BBQ sauce or beans if desired.
Serve with melted mature Irish cheddar and serve with a crusty baguette or fresh soda bread
500g beef mince
4 slices Clonakilty Blackpudding
4 slices Clonakilty Whitepudding
2 cloves of garlic
2 red chillis
1 tin of tomato sauce
1 sprig thyme
1 handful of parsley
1 tin mixed beans
Many thanks to Chef Darren from Arthur Maynes Wine Bar, Cork & Dublin for this delightful dish