Faggots (English meatballs)
Faggots (English meatballs)
English meatballs, called faggots, are like a compact version of liver and onions. Ground pork is mixed with organ meat, cooked in fat, roasted, and then served with an onion and stock gravy. Traditional accompaniments are mashed potatoes and peas.
Ingredients:
For gravy:
4 Tbsp. unsalted butter
1 large yellow onion, thinly sliced
1 Tbsp. flour
2 c. beef stock
1⁄3 c. madeira wine
1⁄2 tsp. Worcestershire sauce
Salt and freshly ground black pepper, to taste
For meatballs:
10 slices bacon, finely chopped
1 Tbsp. sage, finely chopped
1 1⁄2 tsp. thyme, finely chopped
1 small yellow onion, finely chopped
Salt and freshly ground black pepper, to taste
1 lb. ground pork
4 oz. pig's liver, finely chopped
1 1⁄2 c. bread crumbs
1⁄2 c. milk
1⁄4 tsp. freshly grated nutmeg
1⁄2 c. dry white wine
Preparation:
In 4-qt. saucepan, melt butter over medium-low heat. Add onion and cook, stirring occasionally, until golden brown, about 40 minutes. Stir in flour, cook 2 minutes. Add stock, madeira, Worcestershire, salt and pepper, bring to a boil. Cook until slightly thick, about 5 minutes. Set aside and keep warm. Heat oven to 350 ºF. In 12” skillet, cook bacon until slightly crisp and fat is rendered, 4–6 minutes. Add sage, thyme, onion, salt and pepper, cook approximately 7-9 minutes, stirring occasionally, until golden. Transfer to large bowl and let cool. Add pork, liver, bread crumbs, milk, nutmeg, salt, and pepper. Mix gently to combine. Form mixture into eight 4-oz. balls. Place in 9" x 13" baking dish and add wine. Bake, basting occasionally with pan juices, until cooked through, about 25 minutes. Serve with onion gravy.
