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What You Need:
(To Make: about 12 balls)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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2. Divide it into 12 equal pieces and, with lightly moistened hands; shape each piece into a ball about 1½ inches in diameter.
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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.
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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.
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5. With a slotted spoon, transfer the balls to a double thickness of paper towels to drain briefly, and serve.
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NOTE:
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Forcemeat balls traditionally accompany game dishes like rabbit stew.
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