WELSH MEATBALLS (FFAGODAU)

      Title: WELSH MEATBALLS (FFAGODAU)
  Categories: Meats
       Yield: 6 Servings
  
       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
  
   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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