Welsh Meatballs (ffagodau) Recipe

Ingredients:

1 lb Beef/pork liver
2 lb Lean ground pork
4 oz (1/2 cup) bread crumbs
2 Fine chopped large onion
2 ts Sage
2 ts Thyme
2 ts Dried parsley
1 pn Nutmeg
Salt and pepper to taste
3 oz Suet
Flour for dusting

Directions:

1.Finely chop the liver (easier to do if frozen) and rinse with water. Add the ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg and salt and pepper. Put a little flour in the bottom of a dish, add suet and lightly coat. ANy leftover suet can be stored in the freezer.

2.Add suet to meat mixture and combine all ingredients thoroughly. Form into balls larger than a meatball but smaller than a tennis ball. Use a non stick cooking spray to grease a sprayed ovenproof dish 12 inches square. Place meatballs in dish and cover with foil.

3.Bake in a preheated oven at 400 degrees for 40 minutes. Remove foil and drain off fat. Thicken fat with flour or cornstarch to make a gravy, add thickener about 1 teaspoon at a time to get the consistency you like, and pour some of the gravy around the meat.

4.Put Cook meat until browned, stirring to crumble. Season to taste with