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)
- Set oven to 350°F
- Mix beef & onions together
- Stir in the fat, breadcrumbs, sage and seasoning to taste.
- Form the mixture into 12 balls with floured hands and place in a shallow, baking dish.
- Pour the stock into the dish. Cover and bake for about 30 minutes.
- Uncover and continue cooking for a further 10 minutes or so to brown the meatballs.
- Remove from the dish and keep warm.
- 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.