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Prep time
20 mins
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Cook time
40 mins
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Serves
5+
Ingredients
- 400g lean PGI Welsh Lamb mince
- 250g lean pork mince
- 250g PGI Welsh Lamb liver, minced or pulse in food processor
- 1 onion, finely chopped
- 170g pack of sage and onion stuffing mix
- Black pepper
- ½ tsp ground mace
- ½ tsp ground sage
- Flour to shape
- 1 onion, sliced
- 1 tbsp balsamic vinegar
- 50ml water or vegetable stock
- Preheat the oven to 180°C / 160°C fan / Gas 4.
- Lightly oil a roasting tin or ovenproof dish.
- Mix together the minced lamb, pork, liver and onion. Add the dry ingredients and stir well.
- If you wish to check you are happy with the flavouring – fry a teaspoon of mixture in a pan until cooked, then taste and adjust if necessary.
- Shape into fairly large balls, approximately 8-10. Use a little plain flour to help you shape them.
- Place in the prepared tin scatter with sliced onion. Stir the balsamic vinegar into the stock and pour into the tin.
- Cook for 15-20 minutes.
- Remove from oven, cover with foil and return for a final 20 minutes.
- Delicious served with creamy mash, mushy peas and onion gravy.
