Forcemeat Balls

Ingredients

• 8 ounces Veal or mutton, finely ground or pounded (Can substitute with ground chicken or turkey)
• 8 ounces Beef suet or veal fat, finely minced (Can substitute with butter or lard for easier preparation)
• 8 ounces Breadcrumbs, grated or dried (About 2 cups)
• 2 ounces Bacon, fat portion, finely chopped (About 2 slices)
• 1 large Egg yolk, beaten (Use 2 if mixture seems dry)
• 1 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black pepper, freshly ground
• 0.25 teaspoon Nutmeg, freshly grated
• 0.5 cup Ghee, clarified butter, or beef dripping for frying (Or use vegetable oil)

Instructions

1. 1If using whole meat, pound the veal or mutton until very fine, or use pre-ground meat. Finely mince the beef suet or veal fat. Finely chop the fat bacon.
2. 2In a large mixing bowl, combine the ground or pounded meat, minced suet, grated breadcrumbs, and chopped bacon. The proportions should be equal parts meat, suet, and breadcrumbs (about 8 ounces each).
3. 3Add the salt, freshly ground black pepper, and freshly grated nutmeg to the meat mixture. Mix thoroughly to distribute the seasonings evenly throughout.
4. 4Beat the egg yolk and add it to the mixture. Mix well with your hands or a wooden spoon until all ingredients are thoroughly combined and the mixture holds together when pressed.
5. 5With damp hands, shape the mixture into balls about the size of large nutmegs (approximately 1 to 1.5 inches in diameter). You should get about 20-24 balls from this mixture.
6. 6Heat the ghee, clarified butter, or beef dripping in a deep frying pan over medium heat. When hot, carefully add the forcemeat balls in batches, being careful not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until golden brown on all sides and cooked through.
7. 7Remove the cooked forcemeat balls with a slotted spoon and drain on paper towels. Serve hot as an accompaniment to soups, stews, or as a side dish. They can also be used as stuffing for poultry or vegetables.