Forcemeat balls

Name: Forcemeat balls
Ingredients: 1 onion, skinned and very finely chopped; 1 oz/28 g butter; 4 oz/112 g day-old crumbs made from baked bread (as opposed to steamed sliced bread); 4 oz/112 g day-old crumbs made from baked bread (as opposed to steamed sliced bread); Beaten egg and flour for coating; Salt and freshly ground black pepper; Sunflower oil for frying; Beaten egg and flour for coating; 2 oz/56 g shredded suet; 4 oz/112 g day-old crumbs made from baked bread (as opposed to steamed sliced bread); Salt and freshly ground black pepper; Grated rind of 1 lemon

Preparation info

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These freeze beautifully, only needing to be reheated. I freeze them once I have fried them.

Ingredients

1 oz/28 g butter
1 onion, skinned and very finely chopped

Starter
Summer
Winter

Method

Melt the butter in a small saucepan and sauté the chopped onion till it is really soft. Cool. Then mix it with the crumbs, suet, grated lemon rind and seasonings. Form into small balls, of even size, about the size of a ping-pong ball, and dip each in beaten egg, then in flour.

Heat the oil in a non-stick frying pan and sauté the forcemeat balls, turning them so that they brown evenly.