Forcemeat balls
12 Serves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅛ | pounds | Fresh beef suet - finely |
| Chopped | ||
| ¼ | cup | Cooked smoked ham (1/8 lb |
| ) - finely chopped | ||
| 2 | cups | Fresh soft bread crumbs |
| Made from | ||
| Homemade - type white | ||
| Bread, | ||
| Pulverizd in a blender or | ||
| Shredded in | ||
| A blender or processor. | ||
| 2 | teaspoons | Parsley - finely chopped |
| 1 | teaspoon | Lemon peel - finely grated |
| ¼ | teaspoon | Ground thyme |
| ¼ | teaspoon | Ground sage |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| 1 | large | Egg, - lightly beaten |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Vegetable oil |
Directions
Source: Cooking Of The British Isles Time Life In a large bowl, combine the suet, ham, bread crumbs, parsley, lemon peel, thyme, sage, salt and a few grindings of pepper. Stir thoroughly, then add the egg and mix together until the forcemeat can be gathered into a ball. Divide into 12 equal pieces and with lightly moistened hands, shape each piece into a ball about 1½ in in diameter.
In a heavy 10 to 12 in skillet, melt the butter in the oil over moderate heat. When the foam has almost subsided, drop in the balls.
Cook them for about 5 minutes or until the golden brown on all sides, turning them frequently with a spoon and regulating the heat so that they color slowly and evenly without burning. With a slotted spoon, transfer the balls to a double thickness of paper towels to drain briefly, and serve.
Per serving (excluding unknown items ): 366 Calories; 39g Fat (92% calories from fat ); 2g Protein; 5g Carbohydrate; 5mg Cholesterol; 153mg Sodium NOTES
: Forcemeat Balls tradionally accompany game dishes like rabbit stew.
_____