Categories: Meats 
      Yield: 6 servings 
  
      1 lb Beef/pork liver 
      2 lb Lean ground pork 
      4 oz (1/2 cup) bread crumbs 
      2    Fine chopped large onion 
      2 ts Sage 
      2 ts Thyme 
      2 ts Dried parsley 
      1 pn Nutmeg 
           Salt and pepper to taste 
      3 oz Suet 
  
  Flour for dusting 
   
  Finely chop the liver (easier to do if frozen) and rinse with water. Add 
  the ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg and 
  salt and pepper. Put a little flour in the bottom of a dish, add suet and 
  lightly coat. ANy leftover suet can be stored in the freezer. Add suet to 
  meat mixture and combine all ingredients thoroughly. Form into balls larger 
  than a meatball but smaller than a tennis ball. Use a non stick cooking 
  spray to grease a sprayed ovenproof dish 12 inches square. Place meatballs 
  in dish and cover with foil. Bake in a preheated oven at 400 degrees for 40 
  minutes. Remove foil and drain off fat. Thicken fat with flour or 
  cornstarch to make a gravy, add thickener about 1 teaspoon at a time to get 
  the consistency you like, and pour some of the gravy around the meat. Put 
   
  Cook meat until browned, stirring to crumble. Season to taste with