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Welsh Meatballs (Ffagodau)

 

99

Yield

6

servings

Prep

30

min

Cook

50

min

Ready

80

min

Trans-fat Free
 

Ingredients

1 pound beef liver
or pork liver
2 pounds ground pork
lean
½ cup bread crumbs
2 each onions
large, finely chopped
2 teaspoons sage
*
2 teaspoons thyme
*
2 teaspoons parsley leaves
dried
1 pinch nutmeg
*
Salt and salt and black pepper
to taste
*
3 ounces suet
1 x all-purpose flour
for dusting
*

Directions

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℉ (200℃) 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 salt and pepper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 82753% of calories from fat
 % Daily Value *
Total Fat 49g 75%
Saturated Fat 20g 101%
Trans Fat 0g
Cholesterol 440mg 147%
Sodium 238mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 6%
Sugars g
Protein 126g
Vitamin A 396% Vitamin C 8%
Calcium 7% Iron 45%
* based on a 2,000 calorie diet How is this calculated?

 

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