My dad grew up in a farm in Wales and this is a staple fare. It’s called faggots, and is made from bits of sheep that cannot be used (eyeballs, he joked), minced up and then wrapped in sheep caul. EEEEEEEE!

This is a less EEEEEEE version without the caul too, but tastes almost as good. In fact, if you never had the original, this tastes sooooooooo good when cooked in a rich gravy.

For the meatballs

12 slices bacon, minced up
1 tsp sage
2 tsp thyme
1 onion, chopped
1 lb red meat (sheep, pork or beef), minced
4 oz liver, finely chopped
1 1⁄2 cups bread crumbs
1⁄2 cup milk
1⁄4 tsp. freshly grated nutmeg
1⁄2 cup dry white wine

Fry the bacon with the herbs until fragrant. Set aside.  Mix the rest of the ingredients with your hands, season generously with salt and pepper. Form the mixture into large meatballs (size of a small fist). Put in a pan with wine, and bake in an oven at around 350degrees, basting with meatballs with the meat juices and wine.

For the gravy

4 tbsp. unsalted butter
1 onion, sliced
1 tbsp. flour
2 cups beef stock
1⁄3 cup red wine
1⁄2 tsp. Worcestershire sauce

Saute the onion in butter. Stir in flour and add everything else. Bring to boil and simmer until thickened. Serve poured over the meatballs.