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.

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