---------- 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
  
 -----

Plain Text Version of This Recipe for Printing or Saving