Name: Welsh Meatballs (Ffagodau)
Ingredients: 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

Let us consider what regard we ought to have to our own duty and to the grace of God. Some would separate these things as inconsistent. If holiness be our duty, they would say, there is no room for grace; and if it be the result of grace there is no place for duty. But our duty and God’s grace are nowhere opposed in the matter of sanctification; for one absolutely supposes the other. We cannot perform our duty without the grace of God; nor does God give His grace for any other purpose than that we may perform our duty!

John Owen

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	ts	Sage
2	ts	Thyme
2	ts	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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