James Street Cookery School: Hadskis-style meatballs and T-Bone steak

Niall's delicious beef meatballs, in homage to his Hadskis restaurant spicy meatballs, served with pasta as part of a hearty Italian meal
Niall McKenna

THIS week’s recipes are a take on dishes we have on offer via our brand new Hadskis Cook and Dine at Home menu, now available during the lockdown.

The meatballs in a tangy tomato sauce are a homage to our bestselling restaurant dish – Hadskis spicy meatballs. Our showcase Cook and Dine at Home dish this week is our Hadskis Tomahawk steak – 1.2kg of beef on the bone, perfect for a couple sharing.

Key to cooking a great steak is buying the best bit of meat you can, and always go for at least one inch thick. For this recipe, I’m using a prime cut T-bone. Barbecue is the best way to cook; otherwise, use a griddle pan to recreate those delicious char marks across the meat.


(Serves 4-5)

500g beef mince

1 onion, peeled and grated

1 bunch flat leaf parsley, chopped

1 egg, beaten

100g chestnut mushrooms, finely chopped

sea salt

fresh ground black pepper

1 tablesp olive oil

For the sauce:

500g fresh plum tomatoes

50g butter

1 red onion, thinly sliced

2 large garlic cloves, finely sliced

2 teasp caster sugar

sea salt

fresh ground pepper


Place the beef in a bowl and knead with damp hands. Add the grated onion, parsley and egg. Mix well and season with salt and pepper. Add the mushrooms and roll the mix into balls using your hands.

To seal the meatballs, heat the olive oil in a pan; add in the meatballs, turning carefully. Remove from once browned.

For the sauce, banche the tomatoes and remove the skin before chopping. Melt the butter in a pan and add the tomatoes, garlic and onion. Leave to simmer for 10 minutes until the tomatoes are soft. Stir in the sugar, season with salt and pepper. You can blend the sauce using a stick blender or leave as is.

Add the meatballs to the sauce and leave on a gentle heat with the lid on for 15 minutes. Sprinkle with the remaining parsley and serve straight from the pan, or stir through pasta cooked al dente for a hearty Italian meal.


Steak at room temperature, well-seasoned with salt and pepper


Place your pan on high heat with extraction on in order to clear the smoke. If you using a barbecue, don't oil your meat, just season.

Place your steak in the pan and leave on one side for a couple of minutes, then turn over. Carry on turning over until it is cooked to your taste.

For an average size 300g T-bone or rib-eye steak, cook for 6-8 minutes rare, 8-10 minutes medium and well done 10-12. For a 350g fillet steak, I would cook it 10-12 minute for rare, 12-14 medium and 14-16 for well done.

This last bit is key: always leave the meat to rest for 5-10 minutes before eating.

Serve with your favourite accompaniments and enjoy.

Hadskis Cook and Dine at Home

I’m delighted to announce the launch of Hadskis Cook and Dine at Home service, offering a set three-course meal Thursday-Saturday and a special Sunday roast dinner service for collection from our restaurant in Belfast's Cathedral Quarter. Simply order online at, prepay and collect via our contactless pick-up service from our restaurant in Commercial Court, Belfast. For more info contact

Enjoy reading the Irish News?

Subscribe now to get full access