Faggots with Onion Gravy (Welsh-Style Pork Meatballs with Onion Gravy)

Faggots with Onion Gravy (Welsh-Style Pork Meatballs with Onion Gravy) takes about 40 minutes from beginning to end. For $2.27 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains about 28g of protein, 41g of fat, and a total of 619 calories. This recipe serves 6. 246 people were glad they tried this recipe. Plenty of people really liked this main course. Head to the store and pick up bacon, milk, madeira wine, and a few other things to make it today. It is brought to you by Saveur. With a spoonacular score of 91%, this dish is super. Try Meatballs with Caramelized Onion Mushroom Gravy, Pork Chops in Onion Gravy, and Pork Chops with Onion Gravy for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Enlarge Credit: Helen Rosner SERVES 46INGREDIENTSFOR THE GRAVY:4 tbsp. unsalted butter1 large yellow onion, thinly sliced1 tbsp. flour2 cups beef stock cup madeira wine tsp. Worcestershire sauceKosher salt and freshly ground black pepper, to tasteFOR THE MEATBALLS:10 slices bacon, finely chopped1 tbsp. finely chopped sage1 tsp. finely chopped thyme1 small yellow onion, finely choppedKosher salt and freshly ground black pepper, to taste1 lb. ground pork4 oz. pig's liver, finely chopped1 cups bread crumbs cup milk tsp. freshly grated nutmeg cup dry white wineINSTRUCTIONS1. Make onion gravy: Melt butter in a 4-qt. saucepan over medium-low heat; add onion and cook, stirring occasionally, until golden brown, about 40 minutes. Stir in flour; cook 2 minutes. Add stock, madeira, Worcestershire, salt, and pepper; bring to a boil. Cook until slightly thick, about 5 minutes; set gravy aside and keep warm.2. Make the meatballs: Heat oven to 350. Heat bacon in a 12" skillet over medium-high heat; cook until fat is rendered and bacon is slightly crisp, 46 minutes. Add sage, thyme, onion, salt, and pepper; cook, stirring occasionally, until golden, 79 minutes. Transfer to a bowl; let cool.3. Add pork, liver, bread crumbs, milk, nutmeg, salt, and pepper to bacon mixture; mix gently to combine. Form mixture into eight 4-oz. balls. Place in a 9" x 13" baking dish and add wine; bake, basting occasionally with pan juices, until cooked through, about 25 minutes. Serve with onion gravy.

 

Step by step:

1. Enlarge

2. Credit: Helen Rosner

3. SERVES 46INGREDIENTSFOR THE GRAVY:4 tbsp. unsalted butter1 large yellow onion, thinly sliced1 tbsp. flour2 cups beef stock cup madeira wine tsp. Worcestershire sauce

4. Kosher salt and freshly ground black pepper, to tasteFOR THE MEATBALLS:10 slices bacon, finely chopped1 tbsp. finely chopped sage1 tsp. finely chopped thyme1 small yellow onion, finely chopped

5. Kosher salt and freshly ground black pepper, to taste1 lb. ground pork4 oz. pig's liver, finely chopped1 cups bread crumbs cup milk tsp. freshly grated nutmeg cup dry white wineINSTRUCTIONS

6. Make onion gravy: Melt butter in a 4-qt. saucepan over medium-low heat; add onion and cook, stirring occasionally, until golden brown, about 40 minutes. Stir in flour; cook 2 minutes.

7. Add stock, madeira, Worcestershire, salt, and pepper; bring to a boil. Cook until slightly thick, about 5 minutes; set gravy aside and keep warm.

Make the meatballs

1. Heat oven to 35

2. Heat bacon in a 12" skillet over medium-high heat; cook until fat is rendered and bacon is slightly crisp, 46 minutes.

3. Add sage, thyme, onion, salt, and pepper; cook, stirring occasionally, until golden, 79 minutes.

4. Transfer to a bowl; let cool.

5. Add pork, liver, bread crumbs, milk, nutmeg, salt, and pepper to bacon mixture; mix gently to combine. Form mixture into eight 4-oz. balls.

6. Place in a 9" x 13" baking dish and add wine; bake, basting occasionally with pan juices, until cooked through, about 25 minutes.

7. Serve with onion gravy.

Nutrition Information:

covered percent of daily need