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  Added: Jun 01, 2007  •  Visited (495)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Forcemeat Balls
What You Need:
  • 1/8 pound fresh beef suet, finely chopped
  • ¼ cup finely chopped cooked smoked ham (about 1/8 pound)
  • 2 cups fresh soft crumbs, made from homemade-type white bread, pulverized in a blender or shredded with a fork
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon finely grated lemon peel
  • ¼ teaspoon ground thyme
  • ¼ teaspoon ground sage
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil

  • How To Cook:
    1. 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.

    2. Divide it into 12 equal pieces and, with lightly moistened hands; shape each piece into a ball about 1½ inches in diameter.

    3. In a heavy 10- to 12-inch skillet, melt the butter in the oil over moderate heat. When the foam has almost subsided, drop in the balls.

    4. Cook them for about 5 minutes, or until golden brown on all sides, turning them frequently with a spoon and regulating the heat so that they color slowly and evenly without burning.

    5. With a slotted spoon, transfer the balls to a double thickness of paper towels to drain briefly, and serve.

    NOTE:
        Forcemeat balls traditionally accompany game dishes like rabbit stew.
     
    To Make: about 12 balls
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Meat & Poultry » Beef
    Dish » Side Dishes

     





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