Welsh Meatballs (Ffagodau)
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Welsh Meatballs (Ffagodau)
  Welsh    Meatballs  
Last updated 6/12/2012 1:00:37 AM. Recipe ID 23809. Report a problem with this recipe.
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      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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Recipe ID 23809 (Apr 03, 2005)

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