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These are traditionally made with liver, but I went the safe route and used ground beef.


  • 1 lb ground beef
  • 3 oz diced pork fat
  • Salt and pepper
  • 1/2 teaspoon dry sage
  • 2 medium onions, minced
  • 4 oz. fresh breadcrumbs (I used 2 slices of oat bran bread toasted & crumbled)
  • 1/2 pint lamb stock (leftover from my cawl)


  1. Set oven to 350°F
  2. Mix beef & onions together
  3. Stir in the fat, breadcrumbs, sage and seasoning to taste.
  4. Form the mixture into 12 balls with floured hands and place in a shallow, baking dish.
  5. Pour the stock into the dish. Cover and bake for about 30 minutes.
  6. Uncover and continue cooking for a further 10 minutes or so to brown the meatballs.
  7. Remove from the dish and keep warm.
  8. The remaining gravy may then be thickened with corn starch.

Traditionally served in it’s own gravy with green peas, mashed potatoes, and fresh bread. Aaron likes his meatballs Italian-style, so he had his in marinara sauce. The consensus was that 2 onions were a bit much, so next time I’ll be cutting them back a bit.