Sage and Onion Forcemeat Balls with Bacon and Sundried Tomatoes
These are so easy to dish up. They taste even better the next day. Serve warm or at room temperature. Leftovers go beautifully with salads and sandwiches
YOU WILL NEED
- 250 g chicken livers
- 3 T (45 ml) butter
- 2 t (10 ml) grated lemon rind
- 1 x 100 g Ina Paarman's Poultry Stuffing
- 1 t (5 ml) Ina Paarman's Garlic Pepper Seasoning
- 250 g pork sausage meat
- 250 g lean minced beef
- 1 egg
- 2/3 cup (160 ml) cold water
- 250 g streaky bacon
- 1 x 240 g Ina Paarman's Sundried Tomato Quarters
Adjust the oven rack to the middle position. Preheat the oven to 160°C. Butter a muffin pan very well or use a non-stick pan. Check the livers and remove any membranes. Cut into quarters for easy stir-frying. Warm a frying pan, add butter and when hot and foamy add the livers. Sauté until livers are nearly cooked. Remove from heat and add lemon rind, dry Stuffing Mix and Garlic Pepper Seasoning. Stir to blend and leave to stand until cool.
Mix the pork sausage meat, minced beef, egg, cooked liver mixture and cold water. Mix first with a knife and then with one hand until just evenly blended.
Line the muffin pans with criss-cross bacon slices and place a Sundried Tomato Quarter in the middle.
Divide the meat mixture between the hollows and bring the bacon strips up and over. Place muffin pan in a larger pan filled with hot water to halfway up the sides.
Bake for one hour in a gentle oven. Leave to cool in the pan for 10 minutes.
May be served warm or at room temperature.
Add ½ cup roughly chopped pecan nuts.