| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Welsh | Meats | 6 | Servings |
INGREDIENTS
| 1 | lb | Beef/pork liver |
| 2 | lb | Lean ground pork |
| 4 | oz | 1/2 cup bread crumbs |
| 2 | Fine chopped large onion | |
| 2 | t | Sage |
| 2 | t | Thyme |
| 2 | t | Dried parsley |
| 1 | pn | Nutmeg |
| Salt and pepper to taste | ||
| 3 | oz | Suet |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 451
Calories From Fat: 205
Total Fat: 22.7g
Cholesterol: 92.8mg
Sodium: 2147.9mg
Potassium: 582.9mg
Carbohydrates: 17.8g
Fiber: 1.7g
Sugar: 2.9g
Protein: 41.1g