Forcemeat Balls

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Forcemeat Balls Ingredients

1/8 lb Fresh beef suet - finely	A blender or processor.
Chopped	2 ts Parsley - finely chopped
1/4 c Cooked smoked ham (1/8 lb	1 ts Lemon peel - finely grated
) - finely chopped	1/4 ts Ground thyme
2 c Fresh soft bread crumbs	1/4 ts Ground sage
Made from	1/2 ts Salt
Homemade - type white	Freshly ground black pepper
Bread,	1 lg Egg, - lightly beaten
Pulverizd in a blender or	2 tb Butter
Shredded in	2 tb Vegetable oil

Instructions for Forcemeat Balls

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 1 1/2 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. _____ Posted to MM-Recipes Digest V4 #336 by Dianne Weinsaft on Dec 28, 1997

Main Ingredient: PorkCuisine: Uncategorized

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