Ffagodau

Description
Welsh Meatballs

Ingredients
1 LB beef or pork liver 2 LBS ground pork, lean ½ C bread crumbs 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

Directions
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.