Forcemeat (Meat Stuffing or Fried Balls)
A classic Victorian-era forcemeat that can be shaped into balls and fried as a side dish, or used as a stuffing for poultry, meat, or vegetables. This savory mixture combines minced meats, suet, breadcrumbs, and aromatics bound with egg yolks.
Ingredients
- 3 ounces Fresh beef suet, finely minced (About 85g; can substitute with cold butter if suet unavailable)
- 1 ounce Fat bacon, finely minced (About 28g; use fatty bacon or pancetta)
- 3 ounces Raw or cooked veal, finely minced (About 85g; can substitute with chicken, turkey, or pork)
- 2 ounces Bread crumbs, grated or dried (About 1/2 cup or 56g)
- 1 teaspoon Lemon zest, finely grated (From about 1/2 lemon)
- 0.25 teaspoon Nutmeg, freshly grated (To taste)
- 0.25 teaspoon Black pepper, freshly ground (To taste)
- 0.5 teaspoon Salt (To taste)
- 2 tablespoons Fresh parsley, finely minced (About 1/4 cup loosely packed)
- 2 large Egg yolks, beaten (Use as needed to bind the mixture)
- 0.25 cup Ghee, clarified butter, or beef dripping for frying (Only needed if frying as balls; omit if using as stuffing)
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Instructions
- 1Very finely mince the beef suet, fat bacon, and veal. You can use a food processor with short pulses, or chop by hand with a sharp knife until the texture is very fine and uniform. The mixture should be almost paste-like.
- 2Finely mince the fresh parsley and grate the lemon zest and nutmeg. Set aside.
- 3In a large mixing bowl, combine the minced meats, bread crumbs, lemon zest, nutmeg, black pepper, salt, and minced parsley. Mix thoroughly with your hands or a wooden spoon until all ingredients are evenly distributed.
- 4Beat the egg yolks in a small bowl, then gradually add them to the meat mixture, mixing well after each addition. Add just enough egg yolk to bind the mixture so it holds together when shaped. The mixture should be moist but not wet.
- 5If making fried forcemeat balls, shape the mixture into balls about the size of large nutmegs (approximately 1 to 1.5 inches in diameter). Wet your hands slightly to prevent sticking. You should get about 12-16 balls. If using as stuffing, skip to the final note.
- 6Heat the ghee, clarified butter, or beef dripping in a deep frying pan or skillet over medium heat until it reaches about 350°F (175°C), or until a small piece of the mixture sizzles immediately when dropped in.
- 7Carefully add the forcemeat balls to the hot fat, working in batches to avoid overcrowding. Fry for 6-8 minutes, turning occasionally with a slotted spoon, until golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
- 8Remove the fried forcemeat balls with a slotted spoon and drain on paper towels. Serve hot as a side dish, garnish, or accompaniment to roasted meats. Alternatively, use the uncooked mixture as stuffing for poultry, meat, or vegetables before roasting.
