These traditional Welsh meatballs, known as Ffagodau, are a hearty and rustic dish featuring a rich blend of lean ground pork and finely chopped liver. The mixture is seasoned with aromatic herbs like sage, thyme, and parsley, plus a hint of nutmeg, creating a deep, savory flavor profile. The addition of suet keeps the meatballs moist and tender during baking. Serve these substantial meatballs with a simple gravy made from the rendered fat, accompanied by vegetables or potatoes for a comforting, home-style meal. They are perfect for family dinners or cold winter evenings when you crave something warm and satisfying.
Welsh Meatballs (Ffagodau
Description
These traditional Welsh meatballs, known as Ffagodau, are a hearty and rustic dish featuring a rich blend of lean ground pork and finely chopped liver. The mixture is seasoned with aromatic herbs like sage, thyme, and parsley, plus a hint of nutmeg, creating a deep, savory flavor profile. The addition of suet keeps the meatballs moist and tender during baking. Serve these substantial meatballs with a simple gravy made from the rendered fat, accompanied by vegetables or potatoes for a comforting, home-style meal. They are perfect for family dinners or cold winter evenings when you crave something warm and satisfying.Ingredients
Directions
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Finely chop the liver (freezing it briefly makes this easier) and rinse with water.
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In a large bowl, combine the chopped liver, ground pork, bread crumbs, chopped onion, sage, thyme, parsley, nutmeg, salt, and pepper.
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Finely chop or grate the suet. Dust the suet with a little flour to prevent clumping, then fold it into the meat mixture.
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Mix all ingredients thoroughly until well combined.
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Form the mixture into balls, roughly the size of a golf ball or slightly larger.
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Preheat the oven to 400&# 194;°F (200ðC).
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Grease a 12-inch square ovenproof dish with non-stick cooking spray.
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Place the meatballs in the prepared dish and cover tightly with foil.
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Bake for 40 minutes.
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Remove the foil and drain off any excess fat from the dish.
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To make gravy, sprinkle flour or cornstarch over the drained fat in the dish, stirring to combine. Gradually add a little water or stock if needed, stirring to create a smooth sauce.
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Pour some of the gravy over the meatballs and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 931.9kcal
- % Daily Value *
- Total Fat 47.0g73%
- Saturated Fat 14.9g75%
- Cholesterol 717.3mg240%
- Sodium 210.9mg9%
- Total Carbohydrate 19.9g7%
- Dietary Fiber 7.5g30%
- Sugars 3.9g
- Protein 93.3g187%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leftover suet can be stored in the freezer for future use.
If you prefer not to use suet, you can substitute with an equal amount of finely chopped bacon fat or extra breadcrumbs to maintain moisture.
Ensure the liver is fresh and properly rinsed to remove any bitterness.
These meatballs can be served with mashed potatoes, roasted vegetables, or traditional Welsh Neeps and Tatties.
