Welsh Meatballs

For the Welsh meatballs, chop the liver (it is easier if it is frozen) and then rinse well in a colander under running water. Add minced meat, finely chopped sage, breadcrumbs, onions, nutmeg, thyme, parsley, salt and pepper.

Put some flour on the bottom of a baking dish. Cut suet into pieces (or better chop small) and add, roll in flour on all sides. Add the floured fat to the meat mixture and mix everything together well. Form meatballs, making them not too small.

Lightly grease a gratin dish about 30 cm in diameter. Put the meatballs in it and cover the gratin dish with aluminum foil.

Bake in the preheated oven at 200 degrees for 40 minutes. Remove the aluminum foil and put the fat in a frying pan. Later, thicken the fat by the spoonful with flour or cornstarch until the sauce has the desired consistency. Then drape some sauce around the meatballs.

Arrange the Welsh meatballs and serve.

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