Difference between revisions of "Ffagodau"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 16: | Line 16: | ||
* [[flour]] or [[cornstarch]] for gravy | * [[flour]] or [[cornstarch]] for gravy | ||
| − | == | + | == Procedures == |
# Finely chop the beef or pork liver and rinse with water. | # Finely chop the beef or pork liver and rinse with water. | ||
# Mix in a bowl with ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg and salt and pepper. | # Mix in a bowl with ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg and salt and pepper. | ||
| Line 26: | Line 26: | ||
# Cut meatloaf into slices and serve hot. | # Cut meatloaf into slices and serve hot. | ||
| − | [[Category:Welsh Meat | + | [[Category:Welsh cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Meatball Recipes]] | [[Category:Meatball Recipes]] | ||
[[Category:Liver Recipes]] | [[Category:Liver Recipes]] | ||
[[Category:Ground pork Recipes]] | [[Category:Ground pork Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 16:37, 16 July 2012
Welsh Meatballs
Ingredients
- 1 lb beef or pork liver
- 2 lbs ground pork, lean
- ½ c breadcrumbs
- 2 medium onions, finely chopped
- 2 tsp. dried sage
- 2 tsp. dried thyme
- 2 tsp. dried parsley
- pinch of nutmeg
- salt and pepper to taste
- 3 ounces suet
- flour for dusting
- non-stick cooking spray
- flour or cornstarch for gravy
Procedures
- Finely chop the beef or pork liver and rinse with water.
- Mix in a bowl with ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg and salt and pepper.
- Dust the bottom of another bowl with flour, and add the suet to lightly coat.
- Add the suet to the meat mixture and combine thoroughly.
- Form meat into walnut-sized balls.
- Arrange meatballs in a baking dish coated with non-non-stick cooking spray; cover with foil and bake in a preheated 400° oven for forty minutes.
- Remove foil and drain off the fat; thicken the fat with flour or cornstarch to make a gravy (adding whichever thickener you choose one teaspoon at a time until desired consistency), and pour the gravy around the meat.
- Cut meatloaf into slices and serve hot.
