Ffagodau
Welsh Meatballs
1 LB beef or pork liver
2 LBS lean ground pork
1/2 C bread crumbs
2 medium onions, finely chopped
2 tsp. dried sage
2 tsp. dried thyme
2 tsp. dried parsley
Pinch of nutmeg
Salt & black pepper to taste
3 ounces suet
Flour for dusting
Non-stick cooking spray
Flour or cornstarch for gravy
Rinse beef or pork liver under water; then chop fine. In a bowl, mix beef or pork liver with ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg, salt and black pepper. Dust the bottom of another bowl with flour; add suet to lightly coat. Add suet to meat mixture and combine. Form meat into walnut-sized balls. Arrange meatballs in a baking dish coated with non-stick cooking spray; cover with foil and bake in a preheated 400-degree F oven for about forty minutes. Remove the foil and drain fat. Thicken fat with flour or cornstarch to make a gravy. Pour gravy around the meat. Serve hot.
Note: Suet is raw beef or mutton fat, especially hard fat found around the loins and kidneys. The primary use of suet is to make tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually a repetition of the entire process. Unlike suet, tallow can be stored for extended periods without refrigeration. It is used to make soap, for cooking, as a bird food, and was once used for making candles. [Data Source: Wikipedia].
Related Link:
Food Fare Culinary Collection: Welsh Coginio
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