| 1 | Flour for dusting finely chop the liver (easier to do if frozen) and rinse with water. |
| 2 | Add the ground pork, bread crumbs, onions, sage, thyme, parsley, nutmeg and salt and pepper. |
| 3 | Put a little flour in the bottom of a dish, add suet and lightly coat. |
| 4 | Any leftover suet can be stored in the freezer. |
| 5 | Add suet to meat mixture and combine all ingredients thoroughly. |
| 6 | Form into balls larger than a meatball but smaller than a tennis ball. |
| 7 | Use a non stick cooking spray to grease a sprayed ovenproof dish 12 inches square. |
| 8 | Place meatballs in dish and cover with foil. |
| 9 | Bake in a preheated oven at 400 °F for 40 minutes. |
| 10 | Remove foil and drain off fat. |
| 11 | 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. |
| 12 | Put cook meat until browned, stirring to crumble. |
| 13 | Season to taste wit |
