INGREDIENTS

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