💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › welsh › meatballs1… captured on 2022-06-12 at 00:12:08.
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---------- Recipe via Meal-Master (tm) v8.02
Title: WELSH MEATBALLS (FFAGODAU)
Categories: Meats
Yield: 6 servings
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
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. 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. 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. Put
Cook meat until browned, stirring to crumble. Season
to taste with
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